Soup Stock
Ingredients
Directions
Make the broth
Boil the soup bone in water for 5 to 6 hours.
Strain the broth and transfer it to an earthen dish.
Skim off the grease the next day.
Store the broth in a stone jar in a cool place.
Make the soup
To prepare soup, heat some of the broth and add flavorings like tomatoes, onions, vermicelli, tapioca, spring vegetables, or fried bread.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Soup bone
- Releases gelatin and flavor into the water during long simmering, giving the broth body and richness.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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