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Beef Stock
From Cassell's dictionary of cookery, 1892
Serves 8
This broth is the basis for many soups and gravies.
Presented as published in 1892. 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
63Calories
6 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein6 g
Carbohydrates5.9 g
Fiber1.2 g
Sugars2.3 g
Total Fat1.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol17 mg
Sodium2797 mg
Potassium223 mg
Calcium34 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus70 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A198 mcg
Vitamin E0.3 mg
Vitamin K9.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate16 mcg
Choline20 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 236. The excerpt below is the record exactly as published.
Beef Stock. — Bone a rimip of beef and tie it neatly together ; break the bones and place both into a stewpan with two quarts of water to every three pounds of meat. Heat it very gradually and slowly b)'' the side of the fire, re- mo\'ing the scum before and after it boils. Add salt in proportion to the water, about two ounces to the gallon. When all the scum has been re- moved, thi'ow in thi'ce or four can-ots, and the same of turnips, a small head of celery, a few young leeks, an onion stuck -ndth eight cloves, a small tea-spoonful of peppercorn
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Cook this with the app: pantry check, scaling, and the assistant.