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Vegetable Stock
From The century cook book, 1894
Serves 6
This may serve as the basis of a good many soups and sauces.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 14. The excerpt below is the record exactly as published.
Vegetable Stock. Two quarts of water, 2 oz. of haricot beans, 2 oz. of split peas, i onion, i carrot, Y^ stick of celery, parsley and herbs, pepper, salt, 5 cloves and a blade of mace
Cook this with the app: pantry check, scaling, and the assistant.