gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Meat Stock
From Miss Parloa's kitchen companion, 1887
Serves 4
This stock can be used for soups, sauces, and made dishes. It is advisable to boil the bones and trimmings as soon as possible.
Presented as published in 1887. 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
223Calories
34 gProtein
0 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein34 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat9.8 g
Saturated Fat3.4 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol99 mg
Sodium35 mg
Potassium174 mg
Calcium13 mg
Iron3.1 mg
Magnesium22 mg
Phosphorus163 mg
Zinc6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 50. The excerpt below is the record exactly as published.
a quart of water to every pound of meat and bones
Cook this with the app: pantry check, scaling, and the assistant.