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Bone Stock
From Cookery for every household, 1914
Serves 6
For a light-coloured stock, omit the browning of the bones.
Presented as published in 1914. 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
165Calories
2 gProtein
16 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein1.8 g
Carbohydrates16 g
Fiber4.9 g
Sugars5.2 g
Total Fat12 g
Saturated Fat3.4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol9.6 mg
Sodium1669 mg
Potassium358 mg
Calcium84 mg
Iron1.4 mg
Magnesium34 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.2 mg
Manganese3.3 mg
Vitamin D0.5 mcg
Vitamin C16 mg
Vitamin A169 mcg
Vitamin E0.9 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate42 mcg
Choline18 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 58. The excerpt below is the record exactly as published.
Bone Stock 4 lbs. bones. 4 qts. cold water. 2 carrots. 2 turnips. 2 onions. Salt. 2 or 3 sticks of celery. A bunch of herbs. 12 peppercorns. 6 cloves. 1 blade of mace. 2 oz. dripping
Cook this with the app: pantry check, scaling, and the assistant.