White Vegetable Stock

Ingredients

• 2 quarts cold water
• ^ pint dried peas
• 3 carrots
• 3 onions
• 1 stick of celery
• 1 bunch of herbs
• Seasoning

Method

1. 1

   Boil soaked peas in cold water with prepared vegetables and herbs tied in muslin.

2. 2

   Cook until tender, strain, and clear with egg whites if needed.

3. 3

   For brown stock, fry vegetables first.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 5. The excerpt below is the record exactly as published.

WHITE VEGETABLE STOCK. 2 quarts cold water. ^ pint dried peas. 3 carrots. 3 onions. 1 stick of celery. 1 bunch of herbs. Seasoning

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