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Stock No. 1
From The household cook book, 1902
Serves 8
Use fresh meat and bones for best flavor. Store in the ice chest after cooling.
Presented as published in 1902. 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
382Calories
47 gProtein
9 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein47 g
Carbohydrates9 g
Fiber2.8 g
Sugars3 g
Total Fat17 g
Saturated Fat6.7 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol168 mg
Sodium221 mg
Potassium930 mg
Calcium91 mg
Iron4.3 mg
Magnesium73 mg
Phosphorus490 mg
Zinc9.8 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0.1 mcg
Vitamin C7.5 mg
Vitamin A191 mcg
Vitamin E0.9 mg
Vitamin K8.2 mcg
Vitamin B61.2 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate40 mcg
Choline74 mg
Caffeine0 mg
Water690 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 16. The excerpt below is the record exactly as published.
STOCK NO. 1. 2 lbs. shin of beef well broken. 1 head of celery. 2 lbs. knuckle of veal. 4 whole cloves. 1 gallon cold water. 1 teaspoon of broken white pepper. 1 large onion. 1 teasxaoon of sugar caramel. 3 carrots. 1 blade of mace, or a little nutmeg. 1 turnip. 1 soup bunch; salt
Cook this with the app: pantry check, scaling, and the assistant.