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-freedairy-freenut-free
White Broth
From The complete cook book, 1900
Serves 6
This broth is used in making soups and sauces.
A modern interpretation · AI-generated from the original record
Ingredients
- Two large whole and well-scraped carrots
- one large whole peeled turnip
- one large whole peeled onion
- one cleaned parsley root
- two cleaned leeks
- four leaves of cleaned celery
- one tablespoonful of salt
- a good knuckle of fine white veal
Method
Cover veal with cold water, add salt, and bring to a boil, skimming as needed.
Add vegetables and boil slowly for six hours.
Strain through cheesecloth and store in a cool place.
Nutrition per serving
39Calories
2 gProtein
7 gCarbs
0 gFat
Estimated from matched ingredients across 6 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.
WHITE BROTH. Two large whole and well-scraped carrots, one large whole neeled turnip, one large whole peeled onion, one 20 The Complete Cook Book. cleaned parsley root, two cleaned leeks (optional), four leaves of cleaned celery. First select a good knuckle of fine white veal with the scraps of meat, including the bone; put in vessel and cover completely with cold water, adding one tablespoonful of salt
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