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White Stock
From The national course in home economics, 1917
Serves 10
This stock forms an excellent basis for many soups.
Presented as published in 1917. 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
457Calories
62 gProtein
6 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein62 g
Carbohydrates6.2 g
Fiber1 g
Sugars2.5 g
Total Fat21 g
Saturated Fat7.9 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium330 mg
Potassium1085 mg
Calcium77 mg
Iron6.2 mg
Magnesium70 mg
Phosphorus612 mg
Zinc15 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C4.4 mg
Vitamin A2.7 mcg
Vitamin E0.5 mg
Vitamin K4.1 mcg
Vitamin B61.6 mg
Vitamin B127.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate25 mcg
Choline181 mg
Caffeine0 mg
Water834 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 44. The excerpt below is the record exactly as published.
WHITE STOCK. This stock forms an excellent basis for many soups. Rice, barley, vermicelli, macaroni, peas and beans, previously cooked, may be added. This provides a good use for vegetables left from yesterday's dinner. White stock is used in the preparation of white soups, and is made by putting six pounds of a knuckle of veal or lean beef and veal gravy one-quarter of a pound of bacon or ham cut up in small pieces over the fire in six quarts of cold water, with four onions and four heads of celery
Cook this with the app: pantry check, scaling, and the assistant.