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First Stock for White Soups
From Cookery for every household, 1914
Serves 8
A mixture of meats produces better flavor. A second stock can be made from the leftover meat and bones.
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
551Calories
60 gProtein
29 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein60 g
Carbohydrates29 g
Fiber11 g
Sugars2.4 g
Total Fat22 g
Saturated Fat8.7 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol235 mg
Sodium1500 mg
Potassium1141 mg
Calcium211 mg
Iron8.7 mg
Magnesium125 mg
Phosphorus674 mg
Zinc9.5 mg
Copper0.7 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A64 mcg
Vitamin E1 mg
Vitamin K4.6 mcg
Vitamin B61.3 mg
Vitamin B123.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate57 mcg
Choline6.3 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 56. The excerpt below is the record exactly as published.
First Stock for White Soups 3 lbs. knuckle of veal or 2 lbs. knuckle of veal and 1 lb. neck or shank of mutton. A small ham bone. 3 qts. cold water. \ carrot. \ turnip. 1 onion and 1 leek. 1 stick of celery or £ tea-sp. celery seed. 4 cloves. A small bunch of herbs. 1 blade of mace. 8 white peppercorns. 1 dessert-sp. salt
Cook this with the app: pantry check, scaling, and the assistant.