Frenchside
Veal Stock
From The art of living in Australia, 1893
This stock is the foundation for the best white soups and sauces.
Presented as published in 1893. 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
88Calories
3 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein2.6 g
Carbohydrates21 g
Fiber5.1 g
Sugars6.4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2340 mg
Potassium226 mg
Calcium61 mg
Iron1.7 mg
Magnesium24 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 175. The excerpt below is the record exactly as published.
VEAL STOCK. Knuckle of Veal . . . . 9d. Peppercorns and Vegetables . .Id. Totiil Cost— lOtZ. The butcher should chop the bones very small. Cut the meartr across in several places, lay it in a very clean stock pot, cover well with cold water, and bring to the boil slowly ; put in a dessertspoonful of salt, and skim very carefully ; draw away from the fire, place it where it will boil steadily, put in 2 doz. white peppercorns, one onion stuck with six cloves, and a fagot of herbs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.