Plasmon Meat Stock for Soups and Sauces

Name: Plasmon Meat Stock for Soups and Sauces
Ingredients: about a pound of meat and bones; 4 to 6 oz. of soup vegetables; every quart of water; 2 tablespoonfuls of Plasmon powder; a pint of tepid water

From Plasmon cookery book, 1904

Stock is better made overnight.

Presented as published in 1904. 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

967Calories

138 gProtein

15 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories967 kcal

Protein138 g

Carbohydrates15 g

Fiber5 g

Sugars3.5 g

Total Fat40 g

Saturated Fat14 g

Monounsaturated Fat14 g

Polyunsaturated Fat1.7 g

Omega-30.3 g

Cholesterol395 mg

Sodium191 mg

Potassium886 mg

Calcium127 mg

Iron13 mg

Magnesium121 mg

Phosphorus711 mg

Zinc24 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D0.9 mcg

Vitamin C3.6 mg

Vitamin A288 mcg

Vitamin E3.8 mg

Vitamin K27 mcg

Vitamin B60.5 mg

Vitamin B128.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.4 mg

Folate22 mcg

Choline27 mg

Caffeine0 mg

Water1795 g

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 5. The excerpt below is the record exactly as published.

PLASMON MEAT STOCK FOR SOUPS AND SAUCES. — In making ordinary or so-called general stock use about a pound of meat and bones, 4 to 6 oz. of soup vegetables (carrot, onion, turnip, and leek or celery) to every quart of water. Do not add the vegetables until the liquor has first boiled up and the scum has been removed. Season with salt and pepper (peppercorns and bay-leaf should be added). Boil gently from 2g to 3 hours, and strain. Stir into 2 tablespoonfuls of Plasmon powder a pint of tepid water

Cook this with the app: pantry check, scaling, and the assistant.