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Veal Stock
From The new practical housekeeping, 1890
Serves 4
May be used as a foundation for white sauces, fricassees, or wherever nice veal gravy or stock is wished.
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
Method
Nutrition per serving
47Calories
1 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein1 g
Carbohydrates7.2 g
Fiber2.1 g
Sugars1.8 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium18 mg
Potassium108 mg
Calcium40 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A6.3 mcg
Vitamin E0 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline2.7 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 388. The excerpt below is the record exactly as published.
three pints water, bunch savory herbs, a few green onions or one large onion, blade of mace, salt to taste and a few mushrooms whe^i obtainable
Cook this with the app: pantry check, scaling, and the assistant.