vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
To Clarify Stock
From The "A1" cookery book, 1901
Serves 4
Two eggs are sufficient for two quarts of soup.
Presented as published in 1901. 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
8Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.3 kcal
Protein1.6 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.5 mg
Potassium1.2 mg
Calcium3.5 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 9. The excerpt below is the record exactly as published.
To clarify Stock. — The whites of two eggs, i pint of water
Cook this with the app: pantry check, scaling, and the assistant.