Name: A White Stock for Soups and Sauces
Ingredients: 4 teaspoons Plasmon Powder; 1 pint tepid water; ¼ teaspoon coarse sea salt

A White Stock for Soups and Sauces

Ingredients

4 teaspoons Plasmon Powder
1 pint tepid water
¼ teaspoon coarse sea salt

Directions

Gradually add 4 teaspoons of Plasmon Powder to 1 pint of tepid water and stir until it boils.
While boiling, add ¼ teaspoon of coarse sea salt to restore the white color.
If using for soups, you can add vegetables, rice, barley, or any flavorings you like.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.