Good White Stock
From Dainty dinners and dishes for Jewish families, 1907
The bones may be boiled again for second stock.
Presented as published in 1907. 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
2679Calories
354 gProtein
15 gCarbs
123 gFat
Full nutrition (33 nutrients)
Calories2679 kcal
Protein354 g
Carbohydrates15 g
Fiber2.6 g
Sugars6.4 g
Total Fat123 g
Saturated Fat51 g
Monounsaturated Fat47 g
Polyunsaturated Fat8.7 g
Cholesterol1488 mg
Sodium1589 mg
Potassium6059 mg
Calcium382 mg
Iron15 mg
Magnesium474 mg
Phosphorus3735 mg
Zinc56 mg
Copper2.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E4.7 mg
Vitamin K0.6 mcg
Vitamin B67.6 mg
Vitamin B1224 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)4.9 mg
Niacin (B3)136 mg
Folate264 mcg
Choline9.2 mg
Caffeine0 mg
Water3383 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 4. The excerpt below is the record exactly as published.
GOOD WHITE STOCK. 4 lbs. shin of veal. 1 onion. 1 blade mace. 2 quarts water. A fowl, and any poultry bones. A few stalks of celery
Cook this with the app: pantry check, scaling, and the assistant.