Stock from Bones (Fresh Bones)

Name: Stock from Bones (Fresh Bones)
Ingredients: Bones 3d.; Vegetables Id.; two teaspoonsful of salt; one onion; one carrot; half a turnip; a little piece of the outside stalk of celery; 1 doz. peppercorns

From The art of living in Australia, 1893

This stock is a good foundation for all soups, gravies, and sauces. In hot weather, omit vegetables.

Presented as published in 1893. 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

3099Calories

422 gProtein

88 gCarbs

119 gFat

Full nutrition (34 nutrients)

Calories3099 kcal

Protein422 g

Carbohydrates88 g

Fiber27 g

Sugars26 g

Total Fat119 g

Saturated Fat41 g

Monounsaturated Fat42 g

Polyunsaturated Fat5.3 g

Omega-31 g

Cholesterol1184 mg

Sodium5260 mg

Potassium3560 mg

Calcium298 mg

Iron42 mg

Magnesium372 mg

Phosphorus2290 mg

Zinc75 mg

Copper1.8 mg

Manganese2.8 mg

Vitamin D2.7 mcg

Vitamin C45 mg

Vitamin A1609 mcg

Vitamin E12 mg

Vitamin K123 mcg

Vitamin B62.1 mg

Vitamin B1225 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.6 mg

Niacin (B3)27 mg

Folate163 mcg

Choline124 mg

Caffeine0 mg

Water1504 g

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 174. The excerpt below is the record exactly as published.

STOCK FROM BONES (Fresh Bones). Bones 3d. Vegetables Id. ^ Total Cost— 4rf. Beef bones are the best for this stock ; break them up very small with a chopper, put them into a large saucepan and cover well with cold water, add two teaspoonsful of salt, and when it boils up remove the scum carefully, and put in one onion, one carrot, half a turnip, a little piece of the outside stalk of celery, and 1 doz. peppercorns

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