Brown Stock
From Foods, their selection and preparation, 1935
Brown stock is the base for various clear soups.
Presented as published in 1935. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.1 mg
Potassium2.4 mg
Calcium7.1 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 182. The excerpt below is the record exactly as published.
Brown stock is made from beef or other meat. All the meat is cut off the bone and well browned. The browning develops both flavor and color. Let the meat stand in cold salted water
Cook this with the app: pantry check, scaling, and the assistant.