Simple Stock of Vegetables
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 44. The excerpt below is the record exactly as published.
Simple Stock of Vegetables. — Cut the prepared vegetable of which the stock is to be made into small pieces, put in slightly salted water
Cook this with the app: pantry check, scaling, and the assistant.