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Bouillon
From Superior cook book, 1905
Serves 8
A rich broth suitable for soups or as a base for other dishes.
Presented as published in 1905. 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
216Calories
26 gProtein
10 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories216 kcal
Protein26 g
Carbohydrates10 g
Fiber3.8 g
Sugars2.9 g
Total Fat9.3 g
Saturated Fat3.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol75 mg
Sodium132 mg
Potassium621 mg
Calcium98 mg
Iron3.5 mg
Magnesium57 mg
Phosphorus263 mg
Zinc6.5 mg
Copper0.2 mg
Manganese4.6 mg
Vitamin D0.1 mcg
Vitamin C7.4 mg
Vitamin A77 mcg
Vitamin E1.1 mg
Vitamin K16 mcg
Vitamin B60.7 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.7 mg
Folate21 mcg
Choline78 mg
Caffeine0 mg
Water745 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 1. The excerpt below is the record exactly as published.
Bouillon. To .") pounds of beef cut in small pieces, add 5 quarts of cold water. Simmer slowly (J hours. A shank of lieef l)roken twice across and once lengthwise is equallv good. After boiling 3 liours slowly, add salt, black pepper, 1 tablespoonful of all- spice, 2 onions cut hue, 1 gi-ated carrot, 1 head of celery, 2 tomatoes, 1 dozen whole cloves. Boil slowly 3 hours longei', sti-ain and set away. Next day remove tlie fat and boil. Just !)efore serving, add a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.