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Stock for Soups or Gravies

Name: Stock for Soups or Gravies
Yield: 10 servings
Ingredients: two knuckles of shins of veal or beef; two onions; eight quarts of water

From Temperance cook book, 1887

Serves 10

Presented as published in 1887. 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

72Calories

9 gProtein

3 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories72 kcal

Protein9 g

Carbohydrates2.8 g

Fiber0.5 g

Sugars1.3 g

Total Fat2.9 g

Saturated Fat1.1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol26 mg

Sodium50 mg

Potassium185 mg

Calcium35 mg

Iron0.9 mg

Magnesium19 mg

Phosphorus91 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C2.2 mg

Vitamin A0.4 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate7.7 mcg

Choline26 mg

Caffeine0 mg

Water811 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 9. The excerpt below is the record exactly as published.

STOCK FOB SOUPS OR GRAVIES. Put two knuckles of shins of veal or beef and two onions into eight quarts of water

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