🍲 Bone Broth: A Timeless Kitchen Staple
In today’s episode, we’re making bone broth and exploring how it was used in 18th-century cooking. While bone broth has made a modern comeback, it has deep roots going back centuries as a nutritious, frugal, and incredibly versatile food.
🥩 What is bone broth?
Made from tough, hardworking cuts of meat and bones (like beef shank or neck), slowly simmered to draw out nutrients, flavor, and gelatin.
📜 Historic roots
This recipe comes from an 1755 cookbook and shows how nothing was wasted in early kitchens.
⏳ Slow cooking matters
Traditionally simmered for many hours—or even overnight—to extract “all the goodness” from the meat and bones.
🍽️ Multiple uses
• Base for soups and stews
• Foundation for sauces and ragouts
• Leftover meat turned into preserved spreads
• Reduced broth becomes a thick gelatin for long-term storage
🌱 Next up
This broth will be used to make a springtime asparagus soup in the next episode.
Simple food. Zero waste. Centuries of wisdom.