White Stock Soup

Name: White Stock Soup
Ingredients: Six pounds knuckle of veal; half pound lean bacon; two tablespoonfuls of butter; rubbed in one of flour

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

The recipe appears to be incomplete.

Presented as published in 1902. 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

4810Calories

559 gProtein

0 gCarbs

290 gFat

Full nutrition (34 nutrients)

Calories4810 kcal

Protein559 g

Carbohydrates0 g

Fiber0 g

Sugars0.8 g

Total Fat290 g

Saturated Fat105 g

Monounsaturated Fat106 g

Polyunsaturated Fat26 g

Omega-30.5 g

Cholesterol2444 mg

Sodium3938 mg

Potassium9034 mg

Calcium426 mg

Iron23 mg

Magnesium683 mg

Phosphorus5906 mg

Zinc86 mg

Copper3.1 mg

Manganese0.8 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A25 mcg

Vitamin E8.1 mg

Vitamin K0 mcg

Vitamin B612 mg

Vitamin B1238 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)7.5 mg

Niacin (B3)213 mg

Folate354 mcg

Choline108 mg

Caffeine0 mg

Water2092 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 11. The excerpt below is the record exactly as published.

WHITE STOCK SOUP. Six pounds knuckle of veal, half pound lean bacon, two tablespoonfuls of butter rubbed in one of flour

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