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Vegetable Broth
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. I^. C. Crawford.
Presented as published in 1912. 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
524Calories
19 gProtein
114 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein19 g
Carbohydrates114 g
Fiber29 g
Sugars21 g
Total Fat7.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Cholesterol16 mg
Sodium156 mg
Potassium1796 mg
Calcium256 mg
Iron5.4 mg
Magnesium170 mg
Phosphorus441 mg
Zinc3.8 mg
Copper0.7 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A265 mcg
Vitamin E0.3 mg
Vitamin K40 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.5 mg
Folate123 mcg
Choline60 mg
Caffeine0 mg
Water539 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 123. The excerpt below is the record exactly as published.
1 cup of barley that has been soaked in tepid water for 3 hrs. Cut up 1 large carrot, 1 turnip, 2 onions, 4 stalks of celery, J/^ cup of green peas, and the same of string beans, parsley and 4 or 5 leek tops, and parboil them for 10 minutes. Drain and put over the fire in the stock. Simmer slowly for 3 hrs. Have ready a good white roux made by heating a heaping tablespoon of butter in a pan and stirring into it a tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.