Fond Blanc (White Stock)

Name: Fond Blanc (White Stock)
Ingredients: an old fowl; about 1 lb. of knuckle of veal; three quarts of water; a pinch of salt; a bouquet of chervil; and lettuce; a little celery; and parsley

From The new practical cookery guide, 1913

Presented as published in 1913. 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

762Calories

93 gProtein

22 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories762 kcal

Protein93 g

Carbohydrates22 g

Fiber0 g

Sugars0 g

Total Fat31 g

Saturated Fat13 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.2 g

Cholesterol372 mg

Sodium593 mg

Potassium2397 mg

Calcium257 mg

Iron4 mg

Magnesium179 mg

Phosphorus1045 mg

Zinc15 mg

Copper0.9 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.2 mg

Vitamin K123 mcg

Vitamin B62.1 mg

Vitamin B126.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)35 mg

Folate59 mcg

Choline0 mg

Caffeine0 mg

Water3778 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 81. The excerpt below is the record exactly as published.

Fond Blanc (White Stock). 5. Have an old fowl and about lib. of knuckle of veal, with three quarts of water, a pinch of salt, a bouquet of chervil and lettuce, a little celery and parsley

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