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Clarifying Stock

Name: Clarifying Stock
Yield: 3 servings
Ingredients: one pound lean beef; half a pound veal; the whites of two eggs; the shell of one; half a pint cold stock; a small onion; half a carrot; celery; leek

From The new century cookery book, 1901

Serves 3

This method clarifies bouillon into consomme.

Presented as published in 1901. 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

463Calories

57 gProtein

9 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories463 kcal

Protein57 g

Carbohydrates9.2 g

Fiber2 g

Sugars5 g

Total Fat22 g

Saturated Fat8.1 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol350 mg

Sodium373 mg

Potassium1132 mg

Calcium99 mg

Iron5.3 mg

Magnesium70 mg

Phosphorus616 mg

Zinc11 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D1.2 mcg

Vitamin C4.4 mg

Vitamin A166 mcg

Vitamin E1.1 mg

Vitamin K3.9 mcg

Vitamin B61.4 mg

Vitamin B125.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)15 mg

Folate56 mcg

Choline251 mg

Caffeine0 mg

Water364 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 53. The excerpt below is the record exactly as published.

one pound lean beef,, half a pound veal, both minced very finely, the meat being previously freed from skin and sinews, the whites of two eggs and the shell of one, half a pint cold stock, bouquet garni if liked, a small onion, half a carrot, celery, leek

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