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Veal or White Stock
From The household cook book, 1902
Serves 8
Should jelly when cold; fat can be easily removed.
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
335Calories
44 gProtein
2 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories335 kcal
Protein44 g
Carbohydrates2 g
Fiber0.3 g
Sugars0.8 g
Total Fat15 g
Saturated Fat6.3 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.1 g
Cholesterol186 mg
Sodium1085 mg
Potassium756 mg
Calcium56 mg
Iron2 mg
Magnesium62 mg
Phosphorus467 mg
Zinc7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0.2 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B61 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate33 mcg
Choline1.1 mg
Caffeine0 mg
Water659 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.
VEAL OR WHITE STOCK. Wipe 4 lbs, knuckle of veal, break the bones, put it into one gal- lon of cold water, heat slowly, and simmer 4 hours, skimming well; then add 1 stalk of celery, 1 onion, 1 bay leaf and 1 tablespoon salt
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