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Broth? In Scotland and most of the rest of UK Broth is a thick chunky soup full of nourishment. This article does not reflect that usage at all. —Preceding unsigned comment added by (talk) 17:01, 8 December 2008 (UTC)

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Recipes (removed)[edit]

Wikipedia is not a cookbook. That is what Wikibooks is for. In addition, Mr. Brown's recipes are copyright to him (for those in his cookbooks) or to Television Food Network (for those on his show,) so we can't publish them here.

I will try to expand the stub, but if anyone wants to get to it before me, broth has an interesting cultural and etymological history as a food and as medicine; contemporary prepared varieties and their various quality should also provide some good material. VermillionBird 00:11, 27 October 2005 (UTC)

Fair enough comment on copyright... Although the inclusion of the recipe was inspired by other topics, like Mayonnaise, where a standard recipe helps to define the food categorically.


User: seems intent on starting up some kind of edit war here. Having found flavour and flavorful in the article I decided to make spelling consistant. I added a u to flavorful.

User: decided then to delete both us instead commenting "No need for the unnecessary u's that only make the article unnecessarily longer." God forbid that this stub be an extra two letters long. I reverted this suggesting that he come up with a better reason.

And what was his better reason "Revert: Is shorter and agrees with the flavor article." These are two reasons one better and one the same. Okay, good work, you've found a better reason, User:, but can you do better still?

The length of the word has nothing to do with it. Neither has agreement with other articles. We have an article Metric metersticks nobody is jump up and down about the fact that the spelling disagrees with the Metre article. Spelling is to be consistant within but not necessarily between articles. I suggest User: read Wikipedia:Manual of Style. Jimp 20Dec05

It's interesting that the first incarnation of the word in the article was "flavorful." Someone added the word "flavour," and you decided to make "flavorful" consistent with the later addition. Confiteordeo 04:21, 20 August 2006 (UTC)
That is interesting, yes. I never looked that far into the article's history. What's more interesting is that completely missed this point. If he had brought it up, what could I do but graciously accept defeat? It doesn't matter either way now becuase the words are gone. Jimp 06:06, 12 October 2006 (UTC)


Traditionally broth is made using bones boiled for long periods, often the bones are left over from meals and normally don't have meat on them. This article suggestes that soup is made using bones and broth using meat. I don't beleive this is the case for one and not the other, I beleive broth is often made using bones and used as a basis for making soup, bones are boiled as part of the process during the of making broth.

Couple of articles back this up:

"Stock or broth begins with bones, some pieces of meat and fat, vegetables and good water." Broth is Beautiful

"Broth, made from the bones of animals, has been consumed as a source of nourishment for humankind throughout the ages." Traditional bone broth in modern health and disease 13:12, 8th February 2007

Nutritional value?[edit]

What are the health benefits of broth? What are its medicinal uses? The Jade Knight 02:05, 3 March 2007 (UTC)

Broth in microbiology[edit]

Broth as used in microbiology also denotes aliquid media for the growth of a culture —Preceding unsigned comment added by (talk) 21:49, 14 June 2008 (UTC)


The photo currently on the page doesn't look like any broth I've ever seen. It appears to be Chinese chicken noodle soup. --Ef80 (talk) 17:30, 12 September 2011 (UTC)


""Industrially produced bouillon cubes were commercialized by Maggi in 1908 and by Oxo in 1910""

Nonsense! "Liebig" did that since about 1870 based on Uruguay/Argentinian Beef! — Preceding unsigned comment added by (talk) 13:47, 25 April 2016 (UTC)