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To Clear Stock

Name: To Clear Stock
Yield: 1 servings
Ingredients: One white of egg; the shell; Two blades of celery; One bay-leaf; One-half leaf of sage; Three whole cloves; Six pepper-corns; One inch piece of cinnamon; One small onion; One-half large slice of carrot; One sprig of parsley; One small sprig of thyme; One small sprig of summer savory; One small sprig of sweet marjoram; One-half tea-spoonful of sugar; One and a half tea-spoonful of salt

From The Pattern cook-book, 1890

Serves 1

This method clarifies cloudy stock for a clear soup.

Presented as published in 1890. 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

One white of egg
the shell
Two blades of celery
One bay-leaf
One-half leaf of sage
Three whole cloves
Six pepper-corns
One inch piece of cinnamon
One small onion
One-half large slice of carrot
One sprig of parsley
One small sprig of thyme
One small sprig of summer savory
One small sprig of sweet marjoram
One-half tea-spoonful of sugar
One and a half tea-spoonful of salt

Method

Beat the egg and add it with the crushed shell to the cold stock.
Heat slowly to boiling and boil for ten minutes.
Add half a cup of cold water and let it stand for ten minutes before straining through a napkin.

Nutrition per serving

494Calories

14 gProtein

67 gCarbs

22 gFat

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 28. The excerpt below is the record exactly as published.

TO CLEAR STOCK. When the stock is cloudy and a clear soup is desired, it may be clarified by the use of the whites and shells of eggs, one being used for every two quarts of stock. Beat the egg until light, but not dry, and put it and the crushed shell in the cold stock. Place the stock over the fire, heat it slowly to boiling, and boil ten min- utes; a thick scum will then have formed. Draw the stock back on the range, and add half a cupful of cold water. Now let it stand ten minutes, when strain through a napkin, placing a fine wire sieve over the nap- kin to catch the scum and shells, which would otherwise clog the napkin. TO SEASON STOCK. In warm weather when stock is to be kept for five or six days, it is better not to use vegetables for seasoning at the time it is made, because vegetable jiu'ces ferment quickly and sour the stock. It is safer to add the sea- soning each day at the time the stock is cleared. To season and clear two quarts of stock, allow One white o£ egg and the shell. Two blades of celery. One bay-leaf. One-half leaf of sage. Three whole cloves. Six pepper-corns. One inch piece of cinnamon. One small onion. One-half large slice of carrot. One sprig of parsley. One small sprig of thyme. One small sprig of summer savory. SOUPS. 75 One small sprig of sweet marjoram. One-half tea-spoonful of sugar One and a half tea-spoonful of salt

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