Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Clearing Stock
From Cassell's dictionary of cookery, 1892
Serves 1
This method can render cloudy stock bright.
A modern interpretation · AI-generated from the original record
Ingredients
- the whites of two eggs
- a tumblerful of cold water
Method
Separate the whites of two eggs from the yolks, ensuring no yolk is present.
Place the whites in a basin, break them up, and add nearly a tumblerful of cold water.
Mix well until frothy, then pour into the saucepan with the stock, which should not be boiling.
Mix thoroughly, bring to a gentle boil, skim, stir again, let it stand, and strain through a fine cloth or flannel jelly-bag.
Nutrition per serving
143Calories
13 gProtein
1 gCarbs
10 gFat
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 34. The excerpt below is the record exactly as published.
clearing stock is as follows :— We will suppose the quantity of stock required to be cleared to be two quarts. Take the whites of two eggs separated from the yolks, and be veiy careful that no tinge even of yolk be with them. Place these two whites in a basin, breaking up and adding the egg-shells if clean, and add neai-ly a tumblerful of cold water
Cook this with the app: pantry check, scaling, and the assistant.