gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Bouillon

Name: Bouillon
Yield: 6 servings
Ingredients: Four pounds of beef; one knuckle of veal; one carrot; two small turnips; a sprig of celery; one very small red pepper pod; two small onions; six quarts of water

From The bride's cook book, 1915

Serves 6

Presented as published in 1915. 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

501Calories

67 gProtein

9 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories501 kcal

Protein67 g

Carbohydrates8.8 g

Fiber1.9 g

Sugars4.6 g

Total Fat22 g

Saturated Fat8.5 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol203 mg

Sodium252 mg

Potassium1263 mg

Calcium102 mg

Iron6.7 mg

Magnesium82 mg

Phosphorus663 mg

Zinc17 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C15 mg

Vitamin A87 mcg

Vitamin E0.6 mg

Vitamin K5.8 mcg

Vitamin B61.8 mg

Vitamin B127.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)17 mg

Folate51 mcg

Choline190 mg

Caffeine0 mg

Water1257 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 61. The excerpt below is the record exactly as published.

BOUILLON Four pounds of beef, one knuckle of veal, one carrot, two small turnips, a sprig of celery, one very small red pep- per pod, two small onions, salt and six quarts of water

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