vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
White Stock
From The new Annie Dennis cook book, 1905
Serves 6
This stock is the basis for many soups.
Presented as published in 1905. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.9 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1190 mg
Potassium13 mg
Calcium18 mg
Iron0.1 mg
Magnesium5.6 mg
Phosphorus1.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water477 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 55. The excerpt below is the record exactly as published.
White Stock Take one fowl, weighing three or four pounds ; three quarts cold water ; one tablespoonf ul salt ; one teaspoon- ful white pepper and two tablespoonfuls of chopped celery
Cook this with the app: pantry check, scaling, and the assistant.