Stock
From Principles of cookery, 1910
Mixed herbs and spices may be tied in cheese cloth and removed when sufficient flavor has been extracted.
Presented as published in 1910. 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
1064Calories
143 gProtein
32 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1064 kcal
Protein143 g
Carbohydrates32 g
Fiber9.5 g
Sugars0 g
Total Fat41 g
Saturated Fat14 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.2 g
Omega-30.3 g
Cholesterol395 mg
Sodium239 mg
Potassium1191 mg
Calcium96 mg
Iron15 mg
Magnesium139 mg
Phosphorus793 mg
Zinc25 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C25 mg
Vitamin A646 mcg
Vitamin E3.4 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B128.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate69 mcg
Choline0 mg
Caffeine0 mg
Water949 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 81. The excerpt below is the record exactly as published.
Stock. Stock is the basis for all soups, except milk or cream soups, to which it is sometimes added. From a pint to a quart of cold salted water is used to each pound of meat and bone, both of which should be in small pieces. Let stand one hour, heat slowly and simmer gently for four hours or more, strain and cool quickly. Remove the hard- ened fat before using. About a cup of mixed vegetables
Cook this with the app: pantry check, scaling, and the assistant.