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Beef Bouillon

Name: Beef Bouillon
Yield: 16 servings
Ingredients: Beef, 8 to 9 lbs; water, 6 quarts; salt, 3 oz. (more, if needed); carrots, 4 to 6; turnips, 4 or 5; celery, one small head; leeks, 4 to 6; one onion, stuck with 6 cloves; peppercorns, one small teaspoonful; large bunch of savoury herbs; (calf's foot if convenient)

From Modern cookery, in all its branches, 1884

Serves 16

This broth forms the foundation of richer soups and gravies.

Presented as published in 1884. 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

363Calories

50 gProtein

5 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories363 kcal

Protein50 g

Carbohydrates4.7 g

Fiber1.9 g

Sugars3.3 g

Total Fat17 g

Saturated Fat6.3 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol150 mg

Sodium2244 mg

Potassium984 mg

Calcium74 mg

Iron5.2 mg

Magnesium59 mg

Phosphorus493 mg

Zinc12 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C9.6 mg

Vitamin A128 mcg

Vitamin E0.5 mg

Vitamin K5.4 mcg

Vitamin B61.4 mg

Vitamin B125.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)13 mg

Folate34 mcg

Choline141 mg

Caffeine0 mg

Water585 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 36. The excerpt below is the record exactly as published.

Beef, 8 to 9 lbs, ; water, 6 quarts ; salt, 3 oz. (more, if needed) ; carrots, 4 to 6 ; turnips, 4 or 5 ; celery, one small head ; leeks, 4 to 6 ; one onion, stuck with 6 cloves ; peppercorns, one small teaspoon- ful ; large bunch of savoury herbs (calf s foot if convenient)

Cook this with the app: pantry check, scaling, and the assistant.