Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Mutton or Lamb Broth
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Nutritious and palatable for the sick.
A modern interpretation · AI-generated from the original record
Ingredients
- four pounds of lean mutton or lamb
- a gallon of water
- a half teacupful of rice
- season with parsley, thyme, salt and pepper
Method
Cut mutton or lamb into pieces and boil in water for two hours.
Soak rice in warm water, add to soup, cook another hour, then stir in beaten egg and milk mixture, season and serve.
Nutrition per serving
459Calories
62 gProtein
12 gCarbs
16 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 3. The excerpt below is the record exactly as published.
Mutton or Lamb Broth. — Take four pounds of lean mutton or lamb, and cut into small pieces, which boil slowly in a gallon of wa'er, in a covered vessel, for two hours. Soak a half teacupful of rice in enough warm water to cover it, and add to the boil- ing soup. Cook another hour, stirring from time to time, to keep the rice from settling to the bottom. Beat an ^%% to a froth, and stir into it a cup of milk, into which has been rubbed a tablespoonful of flour. Mix with this a little of the hot liquid, until the &%% is cooled sufficientl}^ to prevent danger of curdling. Then, after taking out the meat, pour this into the pot, season with parsley, thyme, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.