White Stock

Name: White Stock
Ingredients: Two pounds of Knuckle of Veal or lean Neck of Mutton; Two quarts of Cold Water; One Carrot; One Turnip; One Onion; Bunch of Herbs; Three Cloves; Eight Peppercorns; One blade of Mace; Salt and Pepper

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

175Calories

5 gProtein

40 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories175 kcal

Protein4.6 g

Carbohydrates40 g

Fiber12 g

Sugars16 g

Total Fat2.5 g

Saturated Fat0.7 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium181 mg

Potassium921 mg

Calcium259 mg

Iron2.6 mg

Magnesium98 mg

Phosphorus123 mg

Zinc1.2 mg

Copper0.4 mg

Manganese9.8 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A503 mcg

Vitamin E1.8 mg

Vitamin K35 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate116 mcg

Choline20 mg

Caffeine0 mg

Water2189 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 9. The excerpt below is the record exactly as published.

WHITE STOCK Ingredients : Two pounds of Knuckle of Veal or lean Neck of Mutton Two quarts of Cold Water One Carrot SOUPS 25 One Turnip One Onion Bunch of Herbs Three Cloves Eight Peppercorns One blade of Mace Salt and Pepper

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