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Stock No. 2
From The household cook book, 1902
Serves 8
Use fresh ingredients for best results.
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
355Calories
45 gProtein
6 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories355 kcal
Protein45 g
Carbohydrates6 g
Fiber1.3 g
Sugars3.1 g
Total Fat17 g
Saturated Fat6.7 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.2 g
Cholesterol147 mg
Sodium278 mg
Potassium142 mg
Calcium67 mg
Iron2.4 mg
Magnesium12 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A130 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline3.6 mg
Caffeine0 mg
Water698 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. 2. 1 old fowl. 2 carrots. 4 lbs. veal bones well broken. 1 turnip. 1 gallon of cold water. Salt and pepper. 2 onions. Cloves and herbs
Cook this with the app: pantry check, scaling, and the assistant.