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Broth for Invalids

A simple broth made by boiling water and removing fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Broth for Invalids

Ingredients

Directions

Make the broth

  1. Bring water to a boil and simmer for twenty minutes, skimming regularly.

  2. Strain the broth into a basin.

Remove fat and serve

  1. If fat remains on the surface, lay a piece of thin blotting paper on top to absorb it.

  2. For best results, allow the broth to cool completely before removing any fat.

  3. Serve warm.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Water
Forms the liquid base of the broth, providing all its moisture.
Fat
Adds richness to the broth, and any remaining fat is skimmed off so it does not sit on the surface.

The step that matters

Allow the broth to cool completely before removing fat. Fat stays liquid and spreads across hot broth, so it is hard to lift off cleanly. As the broth cools, the fat solidifies into a layer on top that can be removed in one piece, leaving a clearer broth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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