gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
White Broth
From The complete cook book, 1900
Serves 6
This broth is used in making soups and sauces.
Presented as published in 1900. 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
39Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein2.1 g
Carbohydrates7.4 g
Fiber2.5 g
Sugars4.4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol3.4 mg
Sodium1219 mg
Potassium353 mg
Calcium50 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A167 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline3.3 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 6. The excerpt below is the record exactly as published.
WHITE BROTH. Two large whole and well-scraped carrots, one large whole neeled turnip, one large whole peeled onion, one 20 The Complete Cook Book. cleaned parsley root, two cleaned leeks (optional), four leaves of cleaned celery. First select a good knuckle of fine white veal with the scraps of meat, including the bone; put in vessel and cover completely with cold water, adding one tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.