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First Stock for Clear and Brown Soups
From Cookery for every household, 1914
Serves 6
A darker stock can be obtained by frying the meat before adding water. Do not discard the leftover meat and vegetables; they can be used to make a second stock.
Presented as published in 1914. 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
432Calories
51 gProtein
16 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein51 g
Carbohydrates16 g
Fiber5.9 g
Sugars4.7 g
Total Fat20 g
Saturated Fat7.1 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol162 mg
Sodium1837 mg
Potassium1208 mg
Calcium240 mg
Iron8.5 mg
Magnesium113 mg
Phosphorus550 mg
Zinc11 mg
Copper0.5 mg
Manganese3.9 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A87 mcg
Vitamin E1.1 mg
Vitamin K12 mcg
Vitamin B61.4 mg
Vitamin B124.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate46 mcg
Choline101 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 55. The excerpt below is the record exactly as published.
First Stock for Clear and Brown Soups 3 lbs. beef (shin or stick- ing piece) or 2 lbs. beef and 1 lb. knuckle of veal. 3 qts. cold water. T carrot. 1 turnip. 2 small onions. 2 leeks. 2 or 3 sticks of celery, or J tea-sp. celery seed. A bunch of herbs. 1 doz. peppercorns. 6 cloves. 1 blade of mace. 1 dessert-sp. salt. A few scraps of lean ham or a small ham bone
Cook this with the app: pantry check, scaling, and the assistant.