Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Beef Broth
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 10
Ensure to replace evaporated water as needed.
A modern interpretation · AI-generated from the original record
Ingredients
- four pounds of soup beef
- eight quarts of water
- two tablespoons of salt
- one carrot
- one turnip
- one onion
- three cloves stuck in it
- a clove of garlic
- two leeks
- a stalk of celery
Method
Boil beef in water, remove scum, add salt, carrot, turnip, onion, garlic, leeks, and celery.
Cover partially and simmer for five hours.
Skim fat and strain through a wet bag.
Nutrition per serving
546Calories
32 gProtein
4 gCarbs
44 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 43. The excerpt below is the record exactly as published.
Beef Broth Four pounds of soup beef, eight quarts of water, two table- spoons of salt. Boil slowly, remove the scum, add one carrot, one turnip, one onion with three cloves stuck in it, a elove of garlic, two leeks and a stalk of celery
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