{"id":6637,"slug":"soup-stock","title":"SOUP STOCK","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["cold water (1 quart per pound of meat)","meat","bones (fresh and partly cooked)","vegetables (root celery, parsley, onions, carrots, asparagus, potatoes)","for bouquet: parsley, peppercorn, bayleaf, six cloves, other herbs (except sage)","salt and spices"],"ingredients_norm":["cold water","meat","bone","vegetable","for bouquet: parsley peppercorn bayleaf cloves other herb","salt and spice"],"steps":["In making soup, bring the cold water in the soup pot with the meat and bones to a boil slowly, and let it simmer for hours, never boiling and never ceasing to simmer.","If clear soup is not desired, soup may be allowed to boil.","Add bones, both fresh and those partly cooked, meats of all kinds, vegetables of various sorts to the stock pot to give flavor and nutriment.","Use one quart of cold water to each pound of meat; to four quarts of water, add one each of vegetables of medium size and a bouquet.","Make the soup in a closely covered kettle used for no other purpose.","Remove scum when it first appears.","After soup has simmered for four or five hours, add vegetables and a bouquet.","For the bouquet: wrap parsley around peppercorn, bayleaf, six cloves and other herbs, excepting sage, and tie, so it may be easily removed from the soup.","Root celery, parsley, onions, carrots, asparagus and potatoes are the best vegetables to add to the soup stock.","Never use celery leaves for beef soup; you may use celery leaves in potato soup, but sparingly, with chopped parsley leaves.","Add vegetables, spices and salt the last hour of cooking.","Strain into an earthen bowl and let cool uncovered, by so doing stock is less apt to ferment.","A cake of fat forms on the stock when cold, which excludes air and should not be removed until stock is used.","To remove fat, run a knife around edge of bowl and carefully remove the same.","For the small quantity that remains, pass a cloth, wrung out of hot water, around edge and over top of stock.","Clarify this fat and use for drippings.","If time cannot be allowed for stock to cool before using, take off as much fat as possible with a spoon, and remove the remainder by passing tissue or any absorbent paper over the surface."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w4:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"5c8a5fe1709d76215e4b08ac02390c2e7fd513d53382f9d64d4fc65746b5f575","created_at":"2026-08-02T16:54:01Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/soup-stock"}