Soup Stock
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 3 lbs Shank
- a gallon of cold water
- ¹⁄₂ tablespoon of salt
- a tin or jar which is
Method
- Buy 3 lbs Shank, have it cut up and the bone cracked.
- Wash and put on to boil in a gallon of cold water with ¹⁄₂ tablespoon of salt.
- When it comes to a boil take off the scum put the kettle where it will just simmer for an hr.
- Then strain into a tin or jar which is to be kept for the purpose and set away to cool.
- In the morning skim off the fat, then turn gently into the soup kettle being careful not to turn in the sediment.
- It is now ready to make any kind of soup.
- Do not boil vegetables in the stock as they cause it to sour.
- Celery is an improvement in all soups.