Bouillon
From Anson County cook book, 1928
Presented as published in 1928. 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
1932Calories
299 gProtein
0 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories1932 kcal
Protein299 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat82 g
Saturated Fat30 g
Monounsaturated Fat35 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol844 mg
Sodium862 mg
Potassium4191 mg
Calcium330 mg
Iron26 mg
Magnesium314 mg
Phosphorus2626 mg
Zinc63 mg
Copper1.3 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E3.5 mg
Vitamin K18 mcg
Vitamin B67.9 mg
Vitamin B1224 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)86 mg
Folate122 mcg
Choline1007 mg
Caffeine0 mg
Water3805 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 1. The excerpt below is the record exactly as published.
BOUILLON To three lbs. raw beef, chopped fine, add 3 quarts cold water
Cook this with the app: pantry check, scaling, and the assistant.