Brown Soup Stock
From Kentucky receipt book, 1903
Serves 10
Can be used as a base for various soups and sauces.
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
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 10. The excerpt below is the record exactly as published.
Brown Soup Stock. Four pounds of shin of be^ef, 2 pounds bone, 6 quarts of cold water, % of a Chili pepper, 1 large onion, one level tablespoon salt
Cook this with the app: pantry check, scaling, and the assistant.