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Beef Stock
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
For a darker stock, brown the meat and onions before adding to the water. The stock can be kept for a week in cold weather.
Presented as published in 1884. 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
22Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.8 g
Carbohydrates3.7 g
Fiber1.4 g
Sugars0.2 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium629 mg
Potassium76 mg
Calcium71 mg
Iron1.5 mg
Magnesium21 mg
Phosphorus19 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A8.6 mcg
Vitamin E0.3 mg
Vitamin K13 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline2.3 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 78. The excerpt below is the record exactly as published.
For every quart of water ^ one even teaspoonful of salt, two peppercorns or half a saltspoonful of ground pepper^ two cloves^ two allspice berries, one fourth of a saltspoonful of celery seed or a bit of celery root^ a sprig of parsley, a teaspoonful of mixed herbs, and a tablespoonful of each vegetable
Cook this with the app: pantry check, scaling, and the assistant.