Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Stock for All Kinds of Soup
From The complete cook book, 1900
Serves 7
To make stock very clear, whisk egg whites into boiling stock and strain.
A modern interpretation · AI-generated from the original record
Ingredients
- four tablespoonfuls of butter
- a cup of cold water
- two tablespoonfuls of salt
- three middle-sized onions
- one turnip
- one carrot
- one-half a head of celery
- six pounds of veal or seven pounds of beef
Method
Spread the soup pot with butter, add meat, cold water, salt, onions with cloves, turnip, carrot, and celery.
Cover and stir until a whitish glaze forms.
Fill with cold water and simmer until jellied.
Strain while hot, and clarify with egg whites if desired.
Nutrition per serving
541Calories
88 gProtein
8 gCarbs
24 gFat
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 6. The excerpt below is the record exactly as published.
STOCK FOR ALL KINDS OF SOUP. Spread your soup pot with four tablespoonfuls of butter, lay on it next the meat, either a knuckle of veal or beef (or both together for the finest kind of stock). Add a cup of cold water, two tablespoonfuls of salt, three middle-sized onions with two cloves in each, one turnip, one carrot, and one-half a head of celery (if you have it). Put the cover on the pot, and occasionally stir it, until the bottom is covered with a whitish glaze, then fill up the pot with cold water, and when upon the point of boiling draw it to the side to simmer long enough to jelly. Strain while hot, and vary as suits yourself when serving. To two gallons of water about six pounds of veal or seven pounds of beef
Cook this with the app: pantry check, scaling, and the assistant.