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Soup Stock
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
447Calories
68 gProtein
0 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein68 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat6.8 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.8 g
Omega-30.2 g
Cholesterol197 mg
Sodium57 mg
Potassium343 mg
Calcium12 mg
Iron6.3 mg
Magnesium39 mg
Phosphorus327 mg
Zinc12 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B124.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 101. The excerpt below is the record exactly as published.
SOUP STOCK — Stock for soups may be made by saving all the bones and tough pieces from roasts and broiling meats. Put them in a kettle, allowing about 3 pts. of water to 2 lbs. of meat and bones
Cook this with the app: pantry check, scaling, and the assistant.