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White Stock From Bones Uncooked

A clear broth made by simmering bones and vegetables for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

White Stock From Bones Uncooked

Ingredients

Directions

Prepare

  1. Break up the bones and slice the vegetables.

  2. Put bones and vegetables into a stock pot with the water.

Simmer and strain

  1. Boil gently for 5 hours, adding salt and pepper to taste.

  2. Strain the stock into a pan.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bones
Release gelatin and savoury flavour into the water during long simmering.
Water
Acts as the solvent that extracts flavour and body from bones and vegetables.
Carrots
Add sweetness and aromatic depth to the stock.
Onion
Contributes savoury, aromatic flavour to the stock.
Celery
Adds a fresh, aromatic vegetal note to the stock.

The step that matters

Keep the simmer gentle. A gentle simmer extracts flavour and gelatin while keeping the stock clear. A hard boil emulsifies fat into the liquid and makes it cloudy.

Swap the onion

How well each one fits the dish's main ingredients (ham, carrot, turnip, celery, parsley, thyme, marjoram):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against ham, carrot, turnip, celery, parsley, thyme, marjoram. Candidates are from the same food group and used in at least 100 recipes.

“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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