Lunch
White Soup Stock I
Farmer’s concise method for White Soup Stock I, transcribed from the public-domain 1910 cookbook.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 3 lbs. knuckle of veal
- 1 lb. lean beef
- 3 quarts boiling water
- 1 onion
- 6 slices carrot
- 1 large stalk celery
- ½ teaspoon peppercorns
- ½ bay leaf
- 2 sprigs thyme
- 2 cloves
Historical transcription
Source method
- 1
Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling-point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and three quarts boiling water. Boil three or four hours; the stock should be reduced one half.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.