By the 1950’s, soup and stock were readily available in many forms; cans, bouillon cubes, even frozen. Here is a lovely little recipe for Clam Bouillon gelatin using canned stock bouillon.
Broth, in many ways, is the main building block of cooking. It is the base for soups, gravies, sauces, is added to other meats and stews and cooking meats. It can be used to prepare rice and vegetables in to add flavor. It is a sort of starting point to really learning to cook.. And in most cases by the late 1950’s broth, that cook’s building block, wasn’t even needed.
Broth, in many ways, is the main building block of cooking. It is the base for soups, gravies, sauces, is added to other meats and stews and cooking meats. It can be used to prepare rice and vegetables in to add flavor. It is a sort of starting point to really learning to cook.. And in most cases by the late 1950’s broth, that cook’s building block, wasn’t even needed.
