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White Soup Stock
From The Institute cook book, 1913
Serves 6
Use one radiator or cook a longer time.
Presented as published in 1913. 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
448Calories
59 gProtein
3 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein59 g
Carbohydrates2.9 g
Fiber0.5 g
Sugars1.1 g
Total Fat21 g
Saturated Fat8.5 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol248 mg
Sodium1043 mg
Potassium1016 mg
Calcium67 mg
Iron2.6 mg
Magnesium80 mg
Phosphorus623 mg
Zinc9.3 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0.4 mcg
Vitamin E0.8 mg
Vitamin K0.8 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)23 mg
Folate44 mcg
Choline1.6 mg
Caffeine0 mg
Water564 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 154. The excerpt below is the record exactly as published.
WHITE SOUP STOCK 4 pounds knuckle of veal 2 teaspoons salt 1 onion 6 peppercorns Small bay leaf 1 stalk celery 8 cups water
Cook this with the app: pantry check, scaling, and the assistant.