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White Soup Stock No. 2
From Lowney's cook book, 1907
Serves 12
The meat used in this recipe may be chopped and used for croquettes, souffles, veal loaf, or hash, but as it lacks flavor, the dishes must be highly seasoned to be palatable.
Presented as published in 1907. 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
440Calories
59 gProtein
1 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein59 g
Carbohydrates1 g
Fiber0.1 g
Sugars0.3 g
Total Fat21 g
Saturated Fat8.4 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol248 mg
Sodium657 mg
Potassium994 mg
Calcium62 mg
Iron2.5 mg
Magnesium78 mg
Phosphorus618 mg
Zinc9.3 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.1 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)23 mg
Folate40 mcg
Choline0.4 mg
Caffeine0 mg
Water550 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 23. The excerpt below is the record exactly as published.
White Soup Stock No. 2 6-pound knuckle of veal 4 quarts water 2 pounds chopped veal ^ cup onion I cup celery 1 teaspoon peppercorns 2 teaspoons salt Break knuckle in pieces ; add chopped veal ; cover with water ; let stand one hour. Simmer four hours ; add vege- tables; simmer one hour; add seasonings and strain. The meat used in this recipe or in white soup stock No. 1 may be chopped and used for croquettes, souffles, veal loaf, or hash, but as it lacks flavor, the dishes must be highly seasoned to be palatable. 60 lowney's cook book White Soup 2 cups white stock 1 cup cooked rice 2 cups cream 2 tablespoons butter salt and pepper 2 tablespoons flour Make a white sauce of butter, flour and cream. Add white stock, cooked rice, seasonings ; reheat, and serve. Chicken Stock Cook a fowl in cold water to cover; add seasonings, strain, and use for stock. Peanut Soup 2 cups shelled and blanched peanuts 4 tablespoons butter I cup onion 2 tablespoons flour 1 cup celery
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