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White Stock
From The Cook County cook book, 1912
Serves 8
Used in preparation of white soups.
Presented as published in 1912. 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
596Calories
81 gProtein
8 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein81 g
Carbohydrates7.8 g
Fiber1.3 g
Sugars3.2 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol241 mg
Sodium522 mg
Potassium1412 mg
Calcium76 mg
Iron7.9 mg
Magnesium84 mg
Phosphorus802 mg
Zinc19 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C5.6 mg
Vitamin A3.4 mcg
Vitamin E0.7 mg
Vitamin K5.1 mcg
Vitamin B62.1 mg
Vitamin B129 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)20 mg
Folate32 mcg
Choline239 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 102. The excerpt below is the record exactly as published.
WHITE STOCK.— White stock is used in preparation of white soups, and is made by putting 6 lbs. of a knuckle of veal or lean beef and veal gravy, ^ lb. of bacon or ham, cut up, with 4 onions and 4 heads of celery
Cook this with the app: pantry check, scaling, and the assistant.