White Broth
From the treasured pages of Receipt book of Jane Staveley
Written by Jane Staveley
White Broth
"Take a cock and Break all his Bones, and let him a stowing, with the Blody end of a neck of veal and some spise in water till it flow till all the goodness is out of the meat, then straine it and let it be cool, take off the fat and have only the juice. take the jettings at the botom ready plumped in water, some Refine, courance, and a few prunes which put to the broth with a little cream as will make it look of a whitish gray, let it Boyle a little thicken it with yolks of eggs and Beaten with some sack and sugar. Mrs Pate Smith"
Note on the Original Text
Early modern recipes like this one were written not as step-by-step instructions, but as memory aids for experienced cooks in wealthy households. Quantity, timing, and precise measurements were rarely provided—cooks were expected to know by feel, taste, and tradition what was meant by terms like 'a little cream' or 'till it flow.' Unusual spellings and syntax are typical of the era; 'straine it and let it be cool,' 'jettings' (sediment or gelatin at the bottom), 'Refine' (refined sugar). Punctuation is sparse and capitalization irregular; this is normal for handwritten household manuscripts of the late Stuart period.
Title
Receipt book of Jane Staveley (1693)
You can also click the book image above to peruse the original tome
Writer
Jane Staveley
Era
1693
Publisher
Unknown
Background
Step into the flavorful annals of the 17th century with Jane Staveley’s delightful culinary collection. Brimming with time-honored recipes and refined instructions, this book offers a sumptuous glimpse into the kitchens of yesteryear—where classic techniques met noble tastes and every dish was a celebration of ingenuity.
Kindly made available by
Folger Shakespeare Library
This recipe comes from late 17th-century England, specifically out of the personal manuscript collection of Jane Staveley kept between 1693 and 1694. At that time, broths and possets like this 'White Broth' were common restorative dishes, considered both medicinal and nourishing. White Broth recipes were prized by the gentry and upper middle classes, incorporating expensive spices, sugar, wine, and refined ingredients that showcased both wealth and the burgeoning influence of global trade. The inclusion of eggs, cream, and dried fruits reflects both seasonality and a preference for luxurious, delicate flavors in special dishes.
The original cook would have used a large cauldron or heavy pot suspended over an open hearth fire. Meat and bones would be broken using a chopper or heavy cleaver. Straining would be done through linen cloth or a fine sieve, and fat skimmed by hand after cooling. Mixing and thickening the broth would involve wooden spoons and possibly ceramic or pewter bowls. Whisks as we know them weren’t common; a fork or a bundle of twigs (a ‘birch whisk’) could have been used to beat eggs. Serving vessels would likely be broad, shallow bowls or deep trenchers.
Prep Time
20 mins
Cook Time
3 hrs
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 whole chicken (about 3.3–4.4 lb)
- 1.1 lb veal shank or neck with bone (or substitute with beef shank if veal is unavailable)
- 1 bay leaf
- 4 whole black peppercorns
- 2 whole cloves
- 2 quarts cold water
- 1.8 oz dried currants
- 1.8 oz prunes, pitted and halved
- 1 oz refined white sugar
- 2/3 cup heavy cream
- 3 large egg yolks
- 1/4 cup dry sherry (substitute for sack)
- Extra sugar to taste
Instructions
- Begin by taking a whole chicken (originally a cock), breaking the bones to help extract flavor, and putting it in a large pot.
- Add the bloody end of a veal neck (or a piece of veal shank with bone), along with whole spices—such as a bay leaf, a pinch of cloves, and a few whole peppercorns—then cover with cold water.
- Bring gently to a simmer and cook, skimming as needed, until the meats are falling apart and the broth is deeply flavorful, about 2–3 hours.
- Strain the broth, cool, and remove the fat once chilled; you should be left with a clarified, gelatin-rich broth.
- Now, add to the broth a handful of currants, a few prunes, and a little refined sugar.
- Return to the heat, pour in enough heavy cream to give the broth a whitish-grey hue.
- Allow to simmer gently, then quickly thicken by whisking in beaten egg yolks mixed with a splash of sherry (as a stand-in for 'sack') and more sugar to taste.
- Serve warm, perhaps with bread.
- This brothy, creamy, lightly sweet and spiced soup is surprisingly delicate and comforting.
Estimated Calories
350 per serving
Cooking Estimates
It takes about 20 minutes to prepare the ingredients and around 3 hours to simmer the soup until the meats are tender. The recipe serves 8 people, and each serving contains about 350 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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