Vegetable Broth (Special)

Name: Vegetable Broth (Special)
Ingredients: 2 cups thinly sliced raw potato; 1/2 cup thick cream; 1 cup sliced bleached lettuce; 1 stalk celery; 1/2 teaspoon salt; 1 sprig parsley; 2 beet leaves; 4 cups cold water

From Science of food & cookery, 1921

When egg is used in place of cream, heat vegetable fat in a saucepan, and add the beaten egg.

Presented as published in 1921. 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

756Calories

12 gProtein

85 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories756 kcal

Protein12 g

Carbohydrates85 g

Fiber9.6 g

Sugars3.7 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0.2 g

Cholesterol121 mg

Sodium1301 mg

Potassium2149 mg

Calcium177 mg

Iron3.8 mg

Magnesium127 mg

Phosphorus333 mg

Zinc1.8 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C91 mg

Vitamin A8.4 mcg

Vitamin E0.1 mg

Vitamin K45 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.9 mg

Folate74 mcg

Choline55 mg

Caffeine0 mg

Water1411 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 131. The excerpt below is the record exactly as published.

VEGETABLE BROTH (Special) 2 cups thinly sliced raw potato % cup thick cream (or I i cup sliced bleached lettuce beaten egg) i stalk celery J/2 teaspoon salt i sprig parsley 2 beet leaves (if at hand) i teaspoon chopped green onion 4 cups cold water

Cook this with the app: pantry check, scaling, and the assistant.