Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Scotch Mutton Broth
From Original White House Cookbook, 1887
Serves 8
Serve with boiled turnips and mutton on a separate dish.
A modern interpretation · AI-generated from the original record
Ingredients
- Six pounds neck of mutton
- three quarts water
- five carrots
- five turnips
- two onions
- four tablespoonfuls barley
- a little salt
Method
Soak mutton in water for an hour, then put it in a stewpan with three quarts of water.
Skim when it boils, then simmer for one and a half hours.
Add chopped carrots, turnips, and onions, and stir in barley.
Let stew for three and a half hours, adding chopped parsley before serving.
Nutrition per serving
78Calories
2 gProtein
17 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 13. The excerpt below is the record exactly as published.
SCOTCH MUTTON BROTH. Six pounds neck of mutton, three quarts water, five carrots, five tur- nips, two onions, four tablespoonfuls barley, a little salt
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