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Bouillon
From The new Kentucky home cook book, 1884
Serves 8
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
514Calories
73 gProtein
0 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein73 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol225 mg
Sodium234 mg
Potassium1140 mg
Calcium55 mg
Iron7.3 mg
Magnesium70 mg
Phosphorus701 mg
Zinc18 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.6 mg
Vitamin K4.8 mcg
Vitamin B61.9 mg
Vitamin B128.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate17 mcg
Choline209 mg
Caffeine0 mg
Water475 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 11. The excerpt below is the record exactly as published.
BOUILLON. Purchase about six pounds of beef and bone (soup bone) ; cut up the meat and break the bones; add two quarts of cold water, and let it simmer slowly until all the strength is extracted from the meat. This will require about five hours. Strain through a sieve, removing every particle of fat; and if there is more than ten cupfuls, reduce it by boiling to that quantity. Season only with salt and pepper
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