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Vegetable Broth
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
The flavor will be gone from the vegetables and will be in the broth.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
61Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein1.8 g
Carbohydrates13 g
Fiber2.8 g
Sugars4.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium63 mg
Potassium424 mg
Calcium29 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A125 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate60 mcg
Choline5.9 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 6. The excerpt below is the record exactly as published.
VEGETABLE BROTH— Take turnips, carrots, potatoes, beets, celery, all, or two or three, and chop real fine. Then mix with them an equal amount of cold water
Cook this with the app: pantry check, scaling, and the assistant.