Left-Over Stock
From The Memorial Hall cook book, 1919
Barley, rice, and various vegetables can be added.
Presented as published in 1919. 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 The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 3. The excerpt below is the record exactly as published.
eft-Over" Stock Save all bones of cooked meats, left from the carving, also the grisly parts of roasts and steaks, and cold vegetables, adding even a baked apple now and then. About twice a week, put all in the stock- pot, cracking the bones well, cover deep with cold water
Cook this with the app: pantry check, scaling, and the assistant.