Standard Broth

Name: Standard Broth
Ingredients: 4 lbs. of meat; about ½ bone; 4 pints cold water; ½ of a pepper; 1 to 1½ tsp. salt; 1 to 2 tsp. sweet herbs; 10 pepper corns; 2 tsp. each of carrot; 2 tsp. each of onions; 2 tsp. each of celery; 3 cloves; ½ bay leaf

From Domestic science (Clark, Cornell home economics), 1911

This recipe yields about three pints of broth.

Presented as published in 1911. 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 Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 38. The excerpt below is the record exactly as published.

standard broth for home use. To make about three pints of standard broth of veal, chicken, beef, mutton: Recipe. 4 lbs. of meat, with about ^ bone, 4 pints cold water, J of a pepper, 1 to 1| tsp. salt, 1 to 2 tsp. sweet herbs, 10 pepper corns, 2 tsp. each of carrot, onions and celery, 3 cloves, ^ bay leaf

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