Beef Stock
From The art of living in Australia, 1893
This stock is the foundation for nearly all good brown soups.
Presented as published in 1893. 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
435Calories
47 gProtein
32 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein47 g
Carbohydrates32 g
Fiber8.3 g
Sugars12 g
Total Fat15 g
Saturated Fat5.8 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol132 mg
Sodium2556 mg
Potassium1401 mg
Calcium146 mg
Iron5.9 mg
Magnesium86 mg
Phosphorus513 mg
Zinc11 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C18 mg
Vitamin A1007 mcg
Vitamin E1.3 mg
Vitamin K35 mcg
Vitamin B61.5 mg
Vitamin B125.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate63 mcg
Choline144 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 175. The excerpt below is the record exactly as published.
BEEP STOCK. Leg of Beef 9d Vegetables Id. Total Cost— 10c?. The bone in this meat should be chopped small by the butcher. Eemove the marrow from the bones, and cut the meat into small pieces ; put all together into a stock pot or digester, cover Avell Avith cold water, and bring it to the boil ; add a dessertspoonful of salt ; this will throw up the scum, which must be carefully removed. When this has 268 THE ART OF LIVING IN AUSTRALIA. been done put in 2 doz. peppercorns, an onion, and two carrots
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Cook this with the app: pantry check, scaling, and the assistant.