Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Bone Stock
From Cookery for every household, 1914
Serves 6
For a light-coloured stock, omit the browning of the bones.
A modern interpretation · AI-generated from the original record
Ingredients
- 4 lbs. bones
- 4 qts. cold water
- 2 carrots
- 2 turnips
- 2 onions
- Salt
- 2 or 3 sticks of celery
- A bunch of herbs
- 12 peppercorns
- 6 cloves
- 1 blade of mace
- 2 oz. dripping
Method
Break the bones into small pieces and wash them.
Melt the dripping in a large saucepan, add the bones and brown them.
Gradually add the water and bring to a boil.
Simmer for 1.5 hours, skimming off scum.
Add vegetables, herbs, and seasonings, and boil for 7 to 8 hours until reduced to half the original quantity.
Strain and cool.
Nutrition per serving
165Calories
2 gProtein
16 gCarbs
12 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 58. The excerpt below is the record exactly as published.
Bone Stock 4 lbs. bones. 4 qts. cold water. 2 carrots. 2 turnips. 2 onions. Salt. 2 or 3 sticks of celery. A bunch of herbs. 12 peppercorns. 6 cloves. 1 blade of mace. 2 oz. dripping
Cook this with the app: pantry check, scaling, and the assistant.