Soup or Stock (How to Clarify)

Name: Soup or Stock (How to Clarify)
Ingredients: About three or four quarts of good stock; whites of two eggs

From Hilda's "where is it?" of recipes, 1891

Stock for clear soups must be made strong, as it loses strength by being clarified.

Presented as published in 1891. 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

1055Calories

78 gProtein

102 gCarbs

34 gFat

Full nutrition (32 nutrients)

Calories1055 kcal

Protein78 g

Carbohydrates102 g

Fiber0 g

Sugars45 g

Total Fat34 g

Saturated Fat9.1 g

Monounsaturated Fat17 g

Polyunsaturated Fat6 g

Cholesterol85 mg

Sodium4060 mg

Potassium2981 mg

Calcium85 mg

Iron6 mg

Magnesium114 mg

Phosphorus767 mg

Zinc4 mg

Copper1.5 mg

Vitamin D0 mcg

Vitamin C5.7 mg

Vitamin A28 mcg

Vitamin E0.9 mg

Vitamin K5.7 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.6 mg

Niacin (B3)45 mg

Folate142 mcg

Choline261 mg

Caffeine0 mg

Water2669 g

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 77. The excerpt below is the record exactly as published.

SOUP OR STOCK {HOW TO CLARIFY). About three or four quarts of good stock boiled the previous day, well skimmed j whites of two eggs

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