gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef Bouillon
From The Institute cook book, 1913
Serves 10
Presented as published in 1913. 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
542Calories
81 gProtein
2 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein81 g
Carbohydrates1.6 g
Fiber0.6 g
Sugars0 g
Total Fat24 g
Saturated Fat8.2 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1 g
Omega-30.2 g
Cholesterol237 mg
Sodium1044 mg
Potassium446 mg
Calcium31 mg
Iron7.8 mg
Magnesium52 mg
Phosphorus396 mg
Zinc14 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E2.1 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B125 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 13. The excerpt below is the record exactly as published.
BEEF BOUILLON 6 poimds beef and bone 2 quarts water Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.