Stock

Name: Stock
Ingredients: 2 lbs. Meat and Bones; 2 quarts Water; 1 Onion; 1 Carrot; 1 Turnip; 1 stick of Celery; Parsley; Marjoram; Lemon Thyme; a Bay Leaf; a little Salt; and Pepper

From Gas cookery, 1885

Use beef for brown stock, veal or chicken for white stock. Bones can be reused for second stock.

Presented as published in 1885. 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

2022Calories

279 gProtein

55 gCarbs

81 gFat

Full nutrition (34 nutrients)

Calories2022 kcal

Protein279 g

Carbohydrates55 g

Fiber21 g

Sugars15 g

Total Fat81 g

Saturated Fat28 g

Monounsaturated Fat28 g

Polyunsaturated Fat3.8 g

Omega-30.7 g

Cholesterol789 mg

Sodium394 mg

Potassium2832 mg

Calcium623 mg

Iron43 mg

Magnesium373 mg

Phosphorus1524 mg

Zinc50 mg

Copper1.7 mg

Manganese2.3 mg

Vitamin D1.8 mcg

Vitamin C207 mg

Vitamin A831 mcg

Vitamin E7.2 mg

Vitamin K8.5 mcg

Vitamin B61.7 mg

Vitamin B1217 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)17 mg

Folate158 mcg

Choline14 mg

Caffeine0 mg

Water2854 g

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 2. The excerpt below is the record exactly as published.

stock in hot weather ; add them to flavour the soup the day it is wanted. Always pour boiling stock on to the vegetables to keep their colour ; using cold stock will discolour them. Remove the scum before the stock comes to the boil. StOCfc. Ingredients.- — 2 lbs. Meat and Bones, 2 quarts Water, 1 Onion, 1 Carrot, 1 Turnip, 1 stick of Celery, Parsley, Marjoram, Lemon Thyme, and a Bay Leaf,, a little Salt and Pepper

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