A White Stock for Soups and Sauces
From Plasmon cookery book, 1904
If used for soups, vegetables, rice, barley, etc., can be added, and any additions of flavouring used.
Presented as published in 1904. 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
As published
This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 4. The excerpt below is the record exactly as published.
A WHITE STOCK FOR SOUPS AND SAUCES. 4. To 4 teaspoonfuls of Plasmon Powder add gradually i pint of tepid water, stir till it boils, and while boiling add | saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.