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White Soup Stock III
The water in which a fowl or chicken is cooked makes White Stock.
The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.
Home › Soups › White Soup Stock III
The water in which a fowl or chicken is cooked makes White Stock.