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White Soup Stock

Name: White Soup Stock
Yield: 10 servings
Ingredients: Three-pound knuckle of veal; 1 pound lean beef; 3 quarts boiling water; 1 onion; 6 slices of carrot; 2 pieces celery; 4 pepper corns; 1/2 bay leaf; 2 sprigs thyme; 6 cloves

From Kentucky receipt book, 1903

Serves 10

The stock should be reduced.

Presented as published in 1903. 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

497Calories

41 gProtein

51 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories497 kcal

Protein41 g

Carbohydrates51 g

Fiber4.4 g

Sugars2.6 g

Total Fat14 g

Saturated Fat5.3 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol142 mg

Sodium819 mg

Potassium817 mg

Calcium229 mg

Iron21 mg

Magnesium66 mg

Phosphorus428 mg

Zinc7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C3.6 mg

Vitamin A302 mcg

Vitamin E0.7 mg

Vitamin K5.4 mcg

Vitamin B61 mg

Vitamin B123 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)18 mg

Folate106 mcg

Choline39 mg

Caffeine0 mg

Water414 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 10. The excerpt below is the record exactly as published.

White Soup Stock. Three-pound knuckle of veal, 1 pound lean beef, 3 quarts boil- ing water, 1 onion, 6 slices of carrot, 2 pieces celery, 4 pepper corns, % bay leaf, 2 sprigs thyme, .6 cloves

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