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Vegetable Stock

Name: Vegetable Stock
Yield: 2 servings
Ingredients: a small onion; two young carrots; a piece of turnip; a pint of water; a blade of mace; twelve whole peppers; a clove; salt to taste; a large teaspoonful of tarragon vinegar; five leaves of French gelatine

From Soyer's standard cookery, 1912

Serves 2

Presented as published in 1912. 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

526Calories

21 gProtein

121 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories526 kcal

Protein21 g

Carbohydrates121 g

Fiber45 g

Sugars10 g

Total Fat9.6 g

Saturated Fat3.4 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat2.2 g

Omega-30.2 g

Cholesterol0 mg

Sodium111 mg

Potassium2540 mg

Calcium777 mg

Iron17 mg

Magnesium307 mg

Phosphorus316 mg

Zinc2.5 mg

Copper2.5 mg

Manganese21 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A547 mcg

Vitamin E2.2 mg

Vitamin K258 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.6 mg

Folate98 mcg

Choline29 mg

Caffeine0 mg

Water431 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 111. The excerpt below is the record exactly as published.

vegetable stock thus: — Cut a small onion, two young carrots and a piece of turnip into slices and put them into a small saucepan with a pint of water, add a blade of mace, twelve whole peppers, a clove and salt to taste. When the stock has simmered for an hour add suffi- cient coloring to make it a clear brown, a large teaspoonful of tarragon vinegar, and five leaves of French gelatine

Cook this with the app: pantry check, scaling, and the assistant.