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
First Stock for White Soups
From Cookery for every household, 1914
Serves 8
A mixture of meats produces better flavor. A second stock can be made from the leftover meat and bones.
A modern interpretation · AI-generated from the original record
Ingredients
- 3 lbs. knuckle of veal
- 2 lbs. knuckle of veal
- 1 lb. neck or shank of mutton
- A small ham bone
- 3 qts. cold water
- carrot
- turnip
- 1 onion
- 1 leek
- 1 stick of celery
- £ tea-sp. celery seed
- 4 cloves
- A small bunch of herbs
- 1 blade of mace
- 8 white peppercorns
- 1 dessert-sp. salt
Method
Use veal or any white meat for this stock.
Follow the same method as for the first stock for brown soup, using fewer vegetables to avoid discoloration.
Ensure meat and bones are not browned.
Nutrition per serving
551Calories
60 gProtein
29 gCarbs
22 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 56. The excerpt below is the record exactly as published.
First Stock for White Soups 3 lbs. knuckle of veal or 2 lbs. knuckle of veal and 1 lb. neck or shank of mutton. A small ham bone. 3 qts. cold water. \ carrot. \ turnip. 1 onion and 1 leek. 1 stick of celery or £ tea-sp. celery seed. 4 cloves. A small bunch of herbs. 1 blade of mace. 8 white peppercorns. 1 dessert-sp. salt
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