White Stock
From Foods, their selection and preparation, 1935
White stock is lighter than brown stock.
Presented as published in 1935. 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
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 182. The excerpt below is the record exactly as published.
White stock is usually made from veal or chicken. The procedure is the same as for brown stock except that the meat is not browned and vegetables and seasonings which give a delicate flavor
Cook this with the app: pantry check, scaling, and the assistant.