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Beef Bouillon
From The Cook County cook book, 1912
Serves 5
Recipe by Mrs. Ella Forbes, Maywood, 111.
Presented as published in 1912. 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
570Calories
79 gProtein
5 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein79 g
Carbohydrates5.3 g
Fiber0.5 g
Sugars3.8 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol239 mg
Sodium241 mg
Potassium1259 mg
Calcium58 mg
Iron7.9 mg
Magnesium76 mg
Phosphorus756 mg
Zinc20 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C2.2 mg
Vitamin A3.6 mcg
Vitamin E0.7 mg
Vitamin K5.2 mcg
Vitamin B62 mg
Vitamin B129.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)20 mg
Folate24 mcg
Choline225 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 107. The excerpt below is the record exactly as published.
BEEF BOUILLON.— Brown 1 tablespoon of sugar, add 1 onion and a little water, put in 4 lbs. of lean beef and roll all around and brown good; then add plenty of cold water and simmer a long time; add salt and pepper
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