Bouilli
From The victory cookery book, 1918
Presented as published in 1918. 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
59Calories
9 gProtein
0 gCarbs
3 gFat
Full nutrition (31 nutrients)
Calories59 kcal
Protein8.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol26 mg
Sodium7.5 mg
Potassium45 mg
Calcium1.5 mg
Iron0.8 mg
Magnesium5.1 mg
Phosphorus43 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E0.2 mg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 63. The excerpt below is the record exactly as published.
Bouilli Ox cheek stewed for hours until it falls to shreds, pounded in a mortar, and passed through a sieve. The liquor added makes a pure meat jelly
Cook this with the app: pantry check, scaling, and the assistant.