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Stock No. 3
From The household cook book, 1902
Serves 16
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
41Calories
2 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein2.5 g
Carbohydrates4.2 g
Fiber0.9 g
Sugars2.1 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Cholesterol8 mg
Sodium27 mg
Potassium117 mg
Calcium21 mg
Iron0.2 mg
Magnesium9.4 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A98 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline9 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 16 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. 3. 4 lbs. beef shin-bones, broken. 3 large carrots. 1 chicken, 1 turnip. 1 gallon cold water. Salt and pepper. 3 large onions. Cloves and herbs
Cook this with the app: pantry check, scaling, and the assistant.