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Vegetable Stock
From Cassell's dictionary of cookery, 1892
Serves 6
Time required is about four hours.
Presented as published in 1892. 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
124Calories
3 gProtein
17 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories124 kcal
Protein2.5 g
Carbohydrates17 g
Fiber1.6 g
Sugars3.3 g
Total Fat5.4 g
Saturated Fat1.5 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.2 g
Cholesterol5.1 mg
Sodium127 mg
Potassium642 mg
Calcium85 mg
Iron0.5 mg
Magnesium29 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C4.4 mg
Vitamin A84 mcg
Vitamin E0.2 mg
Vitamin K42 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate22 mcg
Choline8.6 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2183. The excerpt below is the record exactly as published.
Vegetable Stock. — If vegetable stock be required for a soup maigre, proceed as follows : — Cut into small pieces a large caiTot, an onion, two lettuces, about a dozen of the outer sticks of celerj', and a parsnip. Put these into a stewpan with a slice of butter or dripping, cover the stewpan closely, and let its contents sweat till they begin to soften. Pour upon them as much boiling water as will entirely cover them, add a little salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.