Start With Plain White Soup Stock
Cooks in the 1800s often made soup stock and used it for a base, adding various ingredients. Making homemade soup was a necessary skill because commercially prepared soups weren’t readily available until 1869. That’s when Joseph Campbell and Abraham Anderson began a company to produce canned foods (including soups). This was certainly a convenience! INFORMATION BELOW FROM 1800s COOKBOOKS White stock is an especially nice broth having a delicate flavor, made from veal and fowl. If allowed to remain…
