General Meat Stock

Name: General Meat Stock
Ingredients: 3 lbs. (about) bones; I onion; I turnip; I carrot; 2 pennyworth of giblets; 1 stick celery; 2 teaspoonsful salt; 12 peppercorns; 2 quarts of water

From Cookery book, 1940

Clear out the stock-pot once a week and start again with fresh bones.

Presented as published in 1940. 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

144Calories

4 gProtein

33 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories144 kcal

Protein4 g

Carbohydrates33 g

Fiber7.7 g

Sugars15 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium4826 mg

Potassium915 mg

Calcium193 mg

Iron1 mg

Magnesium66 mg

Phosphorus118 mg

Zinc0.7 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A502 mcg

Vitamin E0.5 mg

Vitamin K16 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate113 mcg

Choline15 mg

Caffeine0 mg

Water2225 g

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 3. The excerpt below is the record exactly as published.

General Meat Stock 3 lbs. (about) bones. I onion. Trimming from fresh meat or I turnip. poultry. I carrot. 2 pennyworth of giblets. 1 stick celery. 2 teaspoonsful salt. 12 peppercorns. 2 quarts of water

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