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
Teal Broth
From European and American cuisine, 1914
Serves 4
Store in glass jars and keep cool. Ensure broth is cold before sealing.
A modern interpretation · AI-generated from the original record
Ingredients
- a knuckle of veal weighing from 2 to 3 pounds
- 7t tablespoonful salt
- 1 white turnip
- 2 onions
- 2 leeks
- 3 sprigs of parsley
- 1 blade of mace
Method
Place veal knuckle in a soup kettle, cover with cold water, and add salt.
Remove scum as it boils, then add turnip, onions, leeks, and parsley.
Boil slowly until the meat falls apart.
Remove fat, strain through a sieve and napkin, and season to taste with salt.
Nutrition per serving
79Calories
3 gProtein
12 gCarbs
3 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 4. The excerpt below is the record exactly as published.
Teal Broth. — Place in a Boup kettle a knuckle of veal weigh- ing from 2 to 3 pounds ; coyer with cold water, and add 7t table spoonful salt ; as it comes to a boil remoye all the scum that rises ; then add 1 white turnip, 2 onions, 2 leeks, 3 sprigs of parsley, and 1 blade of mace
Cook this with the app: pantry check, scaling, and the assistant.