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Beef Bouillon
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
520Calories
74 gProtein
1 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein74 g
Carbohydrates1.4 g
Fiber0.4 g
Sugars0.7 g
Total Fat25 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol225 mg
Sodium1402 mg
Potassium1188 mg
Calcium54 mg
Iron7.4 mg
Magnesium70 mg
Phosphorus706 mg
Zinc18 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.9 mg
Vitamin A129 mcg
Vitamin E0.7 mg
Vitamin K6.7 mcg
Vitamin B61.9 mg
Vitamin B128.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate20 mcg
Choline211 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 179. The excerpt below is the record exactly as published.
1 small carrot 1 tsp. of salt Preparation: Wash the veal, cut into very small pieces, put it into the cold water and boil very slowly for 2 hours with the carrot and 1 teaspoonful of salt, then pass through a sieve and use in soups as desired. No. 3— BEEF BOUILLON. Ingredients for 1 pint. 1 % lbs. of lean beef 1 qt. of water 1 tsp. of salt
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