Stock from Bones

Name: Stock from Bones
Ingredients: 6 lbs. Bones; 1 Turnip; 2 Onions; 1 Carrot; Peppercorns

From Household cookery and laundry work, 1882

Raw and cooked bones should not be boiled together.

Presented as published in 1882. 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

191Calories

5 gProtein

44 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories191 kcal

Protein5.2 g

Carbohydrates44 g

Fiber9.7 g

Sugars22 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium69 mg

Potassium975 mg

Calcium138 mg

Iron1 mg

Magnesium54 mg

Phosphorus149 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C58 mg

Vitamin A502 mcg

Vitamin E0.5 mg

Vitamin K13 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate141 mcg

Choline24 mg

Caffeine0 mg

Water430 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 5. The excerpt below is the record exactly as published.

STOCK FROM BONES. 6 lbs. Bones. 1 Turnip. 2 Onions. Peppercorns. 1 Carrot

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