How to Clear Soup Stock
From Kirmess cook book, 1907
Serves 4
Additional seasoning may be added after stock has lost its jelly-like consistency.
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
As published
This recipe was extracted from Kirmess cook book (1907), page 16. The excerpt below is the record exactly as published.
HOW TO CLEAR SOUP STOOK Whites of eggs slightly beaten, or raw, lean beef finely chopped, are employed for clearing soup stock. The albumen found in each affects the clearing by draw- ing to itself some of the juices which have been ex- tracted from the meat, and by action of heat have been coagulated. Some rise to the top and form a scum, others are precipitated. Remove fat from stock, and put quantity to be cleared in stew-pan, allowing white and shell of one egg
Cook this with the app: pantry check, scaling, and the assistant.