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Beef Stock
From The farm cook & rule book, 1923
Serves 20
May be combined with vegetables or noodles.
Presented as published in 1923. 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
990Calories
59 gProtein
0 gCarbs
82 gFat
Full nutrition (33 nutrients)
Calories990 kcal
Protein59 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat82 g
Saturated Fat33 g
Monounsaturated Fat36 g
Polyunsaturated Fat3.1 g
Cholesterol252 mg
Sodium220 mg
Potassium908 mg
Calcium41 mg
Iron6.2 mg
Magnesium63 mg
Phosphorus524 mg
Zinc12 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B129.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate24 mcg
Choline0 mg
Caffeine0 mg
Water668 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 36. The excerpt below is the record exactly as published.
Beef Stock Strip off the fat and meat from 15 pounds of beef joints, bones and hocks. Use fat and meat for some other purpose. Crack the bones with a hatchet and place them in a thin piece of cloth and tie securely. Place in a kettle containing 10 quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.