Brown Stock for Gravies, Soups, &c.

Name: Brown Stock for Gravies, Soups, &c.
Ingredients: 4 lb. shin of beef or bones; 1 teaspoonful salt; 1 stalk celery; A bunch parsley; 1 carrot; 6 pints water; 1 onion, browned; A bunch sweet herbs; ^ teaspoonful peppercorns; A small piece turnip

From Domestic cookery, 1886

The meat may be stewed again with more vegetables for second stock.

Presented as published in 1886. 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

3709Calories

544 gProtein

31 gCarbs

158 gFat

Full nutrition (34 nutrients)

Calories3709 kcal

Protein544 g

Carbohydrates31 g

Fiber6.8 g

Sugars15 g

Total Fat158 g

Saturated Fat55 g

Monounsaturated Fat56 g

Polyunsaturated Fat6.5 g

Omega-31.4 g

Cholesterol1579 mg

Sodium2974 mg

Potassium3615 mg

Calcium294 mg

Iron51 mg

Magnesium378 mg

Phosphorus2725 mg

Zinc96 mg

Copper2 mg

Manganese0.7 mg

Vitamin D3.6 mcg

Vitamin C47 mg

Vitamin A683 mcg

Vitamin E14 mg

Vitamin K10 mcg

Vitamin B62.2 mg

Vitamin B1234 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.7 mg

Niacin (B3)31 mg

Folate112 mcg

Choline15 mg

Caffeine0 mg

Water4299 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 66. The excerpt below is the record exactly as published.

BROWN STOCK FOR GRAVIES, SOUPS, &c. 4 lb. shin of beef or bones 1 teaspoonful salt 1 stalk celery A bunch parsley 1 carrot 6 pints water 1 onion, browned A bunch sweet herbs ^ teaspoonful peppercorns A small piece turnip

Cook this with the app: pantry check, scaling, and the assistant.