A General Recipe for Stock

Name: A General Recipe for Stock
Ingredients: one quart of water; 1 tsp. salt; 1 tsp. mixed sweet herbs; 4 whole cloves; 4 peppercorns; 2 tbsp. each vegetable cut fine

From The school kitchen textbook, 1915

Use the stock for soups or as a base for other dishes.

Presented as published in 1915. 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

78Calories

2 gProtein

18 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories78 kcal

Protein2.2 g

Carbohydrates18 g

Fiber8.5 g

Sugars1.4 g

Total Fat2.7 g

Saturated Fat0.8 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium2428 mg

Potassium285 mg

Calcium171 mg

Iron2.8 mg

Magnesium71 mg

Phosphorus38 mg

Zinc0.6 mg

Copper0.2 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A65 mcg

Vitamin E1.9 mg

Vitamin K38 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate11 mcg

Choline15 mg

Caffeine0 mg

Water972 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 122. The excerpt below is the record exactly as published.

A General Recipe for Stock Equal parts by weight of meat and bone, and one quart of water to every pound of meat and bone. Where there is more bone than meat, or only cooked meat, water enough to cover is a correct proportion. For every quart of water use 1 tsp. salt. 1 tsp. mixed sweet herbs. 4 peppercorns. 2 tbsp. each vegetable cut fine. 4 whole cloves

Cook this with the app: pantry check, scaling, and the assistant.