White Stock
From Domestic cookery, 1886
The bones may be stewed again for making cheap soups.
Presented as published in 1886. 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
2705Calories
358 gProtein
17 gCarbs
135 gFat
Full nutrition (33 nutrients)
Calories2705 kcal
Protein358 g
Carbohydrates17 g
Fiber3.2 g
Sugars6.4 g
Total Fat135 g
Saturated Fat54 g
Monounsaturated Fat55 g
Polyunsaturated Fat9.6 g
Cholesterol1179 mg
Sodium4423 mg
Potassium356 mg
Calcium418 mg
Iron19 mg
Magnesium50 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A36 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water4325 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 67. The excerpt below is the record exactly as published.
WHITE STOCK. 4 lb. knuckle of veal, rabbit or fowl bones 1 onion A blade of mace i teaspoonful white peppercorns 6 pints water 1 stalk celery 1 teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.