White Stock

Name: White Stock
Ingredients: a stalk of celery; a slice of onion; two slices of carrot; a bay leaf; a little salt; a little pepper

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

117Calories

3 gProtein

27 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories117 kcal

Protein3 g

Carbohydrates27 g

Fiber6 g

Sugars12 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium128 mg

Potassium712 mg

Calcium97 mg

Iron0.9 mg

Magnesium34 mg

Phosphorus95 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A1004 mcg

Vitamin E0.8 mg

Vitamin K16 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate52 mcg

Choline20 mg

Caffeine0 mg

Water278 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 4. The excerpt below is the record exactly as published.

White Stock. — Take the liquor in which chicken or veal has been boiled, remove the meat and season, boil for fifteen minutes with a stalk of celery, a slice of onion, two slices of carrot and a bay leaf, and a little salt

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