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Mixed Stock for Soups
From The bride's cook book, 1915
Serves 8
A bay leaf adds flavor.
Presented as published in 1915. 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
541Calories
74 gProtein
6 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein74 g
Carbohydrates6.2 g
Fiber1.3 g
Sugars3.1 g
Total Fat25 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol225 mg
Sodium264 mg
Potassium1302 mg
Calcium90 mg
Iron7.5 mg
Magnesium83 mg
Phosphorus723 mg
Zinc18 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C7.7 mg
Vitamin A129 mcg
Vitamin E0.7 mg
Vitamin K6.9 mcg
Vitamin B62 mg
Vitamin B128.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate36 mcg
Choline213 mg
Caffeine0 mg
Water1013 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 61. The excerpt below is the record exactly as published.
MIXED STOCK FOR SOUPS To six pounds of lean beef, with the bones well cracked, add six quarts of water. Put the beef, bones and water in a covered kettle on the stove to heat slowly. Let it boil gently for six hours. After it ha$ boiled for six hours, strain and set aside well covered until the next day. Before needed, remove the fat, set the soup over the fire and put in a little salt, two carrots, two onions, one tur- nip, one head of celery
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