Stock

Name: Stock
Ingredients: 2 Ib. shin of beef; 2 qt. cold water; 2 ts. salt; 4 peppercorns; 6 cloves; 1 sprig parsley; 8 peppercorns; 1 small onion; 1 small carrot; 1 small turnip; 1 ts. mixed herbs (whole); 1/2 tsp. celery seed

From A textbook of domestic science for high schools, 1913

Presented as published in 1913. 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

130Calories

4 gProtein

30 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories130 kcal

Protein3.6 g

Carbohydrates30 g

Fiber7 g

Sugars15 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium64 mg

Potassium758 mg

Calcium103 mg

Iron0.8 mg

Magnesium38 mg

Phosphorus106 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C49 mg

Vitamin A510 mcg

Vitamin E0.5 mg

Vitamin K44 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate115 mcg

Choline15 mg

Caffeine0 mg

Water298 g

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 29. The excerpt below is the record exactly as published.

stock : To every pound of meat and bone allow 1 qt. cold water, 1 ts. salt, 4 peppercorns, 4 cloves, \ ts. mixed herbs, 1 tb. each vegetable cut fine. 64 DOMESTIC SCIENCE Stock 2 Ib. shin of beef 2 ts. salt 2 qt. cold wate,r 4 allspice 6 cloves 1 sprig parsley 8 peppercorns 1 small onion ^ ssp. celery seed \ small carrot \ ts. mixed herbs (whole) \ small turnip

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