Vegetable Stock
From Vegetarian Cook Book, 1904
Serves 4
The vegetables should be put to cook in cold water to draw out the substance and flavor.
Presented as published in 1904. 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
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 3. The excerpt below is the record exactly as published.
VEGETABLE STOCK Boil minced turnips, carrots, celery, and onions in enough water to make half the amount of stock required. When the vegetables are done, drain, and add an equal amount of rich bean broth, with a little brown flour, nut butter, celery salt, and just enough strained tomato
Cook this with the app: pantry check, scaling, and the assistant.