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Beef Stock

Name: Beef Stock
Yield: 10 servings
Ingredients: two and one-half pounds beef; two pounds shin of beef; one pound neck of mutton; one knuckle of veal; two quarts of cold water; two lengths of celery; one dozen pepper-corns; one onion; one turnip; one teaspoon salt

From The Landmarks club cook book, 1903

Serves 10

Recipe by Mrs. J. G. Mossin.

Presented as published in 1903. 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

323Calories

45 gProtein

3 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories323 kcal

Protein45 g

Carbohydrates2.5 g

Fiber0.5 g

Sugars1.2 g

Total Fat15 g

Saturated Fat5.7 g

Monounsaturated Fat7 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol137 mg

Sodium388 mg

Potassium766 mg

Calcium46 mg

Iron4.5 mg

Magnesium47 mg

Phosphorus435 mg

Zinc11 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C4.3 mg

Vitamin A2 mcg

Vitamin E0.4 mg

Vitamin K2.9 mcg

Vitamin B61.2 mg

Vitamin B125.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)11 mg

Folate21 mcg

Choline126 mg

Caffeine0 mg

Water366 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 15. The excerpt below is the record exactly as published.

BEEF STOCK. Two and one-half pounds beef, two pounds shin of beef, one pound neck of mutton, one knuckle of veal ; put in two quarts of cold water and bring quickly to boiling point. Skim and put on back of range to simmer for two hours. Add two lengths of celery, one dozen pepper-corns, one onion, one tur- nip, one teaspoon salt

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