White Stock Soup
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 9. The excerpt below is the record exactly as published.
White Stock Soup. A quart or more of stock made from knuckle of vealj chicken or ham bones. Boil an onion and a turnip in a small quantity of thig^stock ; when tender, chop them up finely, and add them to the remainder of the clear liquor. Boil half a pint of fresh milk, and thicken it with a tablespoonful of potato flour previously wetted ; stir it into the stock, season with salt, pepper, and a grate of nutmeg, and just before serv- ing, stir in half an ounce of fresii butter
Cook this with the app: pantry check, scaling, and the assistant.