Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Vegetable Stock
From Cookery for every household, 1914
Serves 8
The quantities are a guide; use any clean and fresh vegetables.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 qts. cold water
- J lb. carrot
- 6 oz. turnip
- | lb. onions
- | lb. leeks
- A small parsnip
- | lb. celery
- lb. trimmings of cauliflower or lettuce
- A bunch of herbs
- 2 oz. dripping or butter
- A pinch of sugar
- Salt
Method
Prepare the vegetables and cut them into pieces.
Melt the butter or dripping in a saucepan, add the vegetables, and stir until brown.
Add a small cupful of water and cook until absorbed.
Pour on the remaining water, stir well, and bring to a boil.
Skim, add herbs and seasoning, and simmer for at least 2 hours.
Strain and cool quickly if not for immediate use.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 59. The excerpt below is the record exactly as published.
Vegetable Stock 2 qts. cold water. J lb. carrot. 6 oz. turnip. | lb. onions. J lb. leeks. A small parsnip. | lb. celery. \ lb. trimmings of cauli- flower or lettuce. A bunch of herbs. 2 oz. dripping or butter. A pinch of sugar. Salt
Cook this with the app: pantry check, scaling, and the assistant.