A Very Useful Stock

Name: A Very Useful Stock
Ingredients: 1 lb. gravy beef; 1 lb. mutton; 8 pints cold water; 1 teaspoonful salt

From Cox's manual of gelatine cookery, 1935

Skim as needed, and in warm weather use rather more Gelatine and make half this quantity.

Presented as published in 1935. 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

2427Calories

156 gProtein

0 gCarbs

195 gFat

Full nutrition (33 nutrients)

Calories2427 kcal

Protein156 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat195 g

Saturated Fat82 g

Monounsaturated Fat83 g

Polyunsaturated Fat11 g

Cholesterol653 mg

Sodium3029 mg

Potassium2318 mg

Calcium215 mg

Iron15 mg

Magnesium215 mg

Phosphorus1433 mg

Zinc33 mg

Copper1.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B62.1 mg

Vitamin B1223 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.7 mg

Niacin (B3)44 mg

Folate118 mcg

Choline0 mg

Caffeine0 mg

Water4329 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 33. The excerpt below is the record exactly as published.

A VERY USEFUL STOCK The meat should be fresh and lean, and cut small, Put it into a jar with the water and salt, and cook it over the fire in a saucepan of water for 5 or 6 hours. Or it may be cooked in a slow oven for a more savoury stock. The Gelatine should be added to the ‘stock a few minutes before it is done. Strain through a fine sieve, pressing the meat well ; then leave to cool; remove any fat from the surface, and reheat as required. 1 o2. 168 COX'S INSTANT POWDERED GELATINE 1 1b. gravy beef 8 pints cold water 1 lb. mutton 1 teaspoonful sait

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