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Clearing Stock
From Cassell's dictionary of cookery, 1892
Serves 1
This method can render cloudy stock bright.
Presented as published in 1892. 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
143Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium138 mg
Calcium57 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 34. The excerpt below is the record exactly as published.
clearing stock is as follows :— We will suppose the quantity of stock required to be cleared to be two quarts. Take the whites of two eggs separated from the yolks, and be veiy careful that no tinge even of yolk be with them. Place these two whites in a basin, breaking up and adding the egg-shells if clean, and add neai-ly a tumblerful of cold water
Cook this with the app: pantry check, scaling, and the assistant.