To Clear or Clarify Stock
From The household cook book, 1902
Serves 1
Keep the operation near the fire in cold weather to prevent the jelly from setting.
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
- the whites of 2 eggs
- a teaspoon of borax
Method
For each quart of jellied stock, melt the stock and let it get steaming hot.
Beat the whites of 2 eggs with the washed and crushed shells, stir into the hot stock, let it come to a boil, then simmer for 15 minutes.
Strain through a flannel bag until clear.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 17. The excerpt below is the record exactly as published.
the whites of 2 eggs are required; melt the stock and let it get steaming hot, but not boiling; beat the whites of 2 eggs, with the shells which have been washed and well crushed, and stir into the hot stock, then let it come to the boiling point; set it back on the range and simmer 15 minutes; strain through a flannel bag; keep returning it through the bag until it runs through bright and clear. In cold weather this operation must be near the fire to keep the jelly from setting. The bag must be made of fine, thin, new flannel, and well scalded in hot water containing a teaspoon of borax
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