White Soup Stock

Name: White Soup Stock
Ingredients: four pounds knuckle of veal; one onion; small bay leaf; two teaspoons salt; one stalk celery; six pepper corns; eight cups water

From The National home cook book, 1900

Presented as published in 1900. 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

2667Calories

354 gProtein

13 gCarbs

123 gFat

Full nutrition (34 nutrients)

Calories2667 kcal

Protein354 g

Carbohydrates13 g

Fiber2.4 g

Sugars4.3 g

Total Fat123 g

Saturated Fat51 g

Monounsaturated Fat47 g

Polyunsaturated Fat8.8 g

Omega-30 g

Cholesterol1488 mg

Sodium6254 mg

Potassium6022 mg

Calcium388 mg

Iron16 mg

Magnesium474 mg

Phosphorus3725 mg

Zinc56 mg

Copper2.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C7.6 mg

Vitamin A2.2 mcg

Vitamin E4.8 mg

Vitamin K4.3 mcg

Vitamin B67.6 mg

Vitamin B1224 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)4.9 mg

Niacin (B3)136 mg

Folate256 mcg

Choline6.4 mg

Caffeine0 mg

Water3339 g

As published

This recipe was extracted from The National home cook book (1900), page 85. The excerpt below is the record exactly as published.

WHITE SOUP STOCK—Four pounds knuckle of veal, one onion, small bay. leaf, two teaspoons salt, one stalk celery, sit pepper corns and eight cups water

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