gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
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
582Calories
79 gProtein
9 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein79 g
Carbohydrates8.5 g
Fiber1.8 g
Sugars3.8 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol239 mg
Sodium2182 mg
Potassium1326 mg
Calcium81 mg
Iron8.4 mg
Magnesium84 mg
Phosphorus764 mg
Zinc20 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C2.2 mg
Vitamin A5 mcg
Vitamin E0.7 mg
Vitamin K13 mcg
Vitamin B62 mg
Vitamin B129.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)20 mg
Folate25 mcg
Choline226 mg
Caffeine0 mg
Water287 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
Cook this with the app: pantry check, scaling, and the assistant.