Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
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.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 lbs. shin of beef well broken
- 2 lbs. knuckle of veal
- 1 gallon cold water
- 1 head of celery
- 1 large onion
- 3 carrots
- 1 turnip
- 4 whole cloves
- 1 teaspoon of broken white pepper
- 1 teaspoon of sugar caramel
- 1 blade of mace, or a little nutmeg
- salt
Method
Combine all ingredients in a pot.
Slowly bring to a boil, then reduce to a simmer.
Skim off any scum that rises.
Simmer for 4-5 hours, adding vegetables in the last hour.
Strain through a cloth strainer into a tin container to cool.
Nutrition per serving
382Calories
47 gProtein
9 gCarbs
17 gFat
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
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