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Bouillon

Name: Bouillon
Yield: 6 servings
Ingredients: 3 pounds lean beef; 2 quarts cold water; A little celery; 1/2 small onion; 2 bay leaves; Cinnamon and cloves; Salt and pepper; 1 tablespoon caramel

From The Institute cook book, 1913

Serves 6

Presented as published in 1913. 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

353Calories

49 gProtein

2 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories353 kcal

Protein49 g

Carbohydrates2.2 g

Fiber0.3 g

Sugars1.3 g

Total Fat17 g

Saturated Fat6.3 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol150 mg

Sodium166 mg

Potassium782 mg

Calcium47 mg

Iron5 mg

Magnesium50 mg

Phosphorus472 mg

Zinc12 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C1 mg

Vitamin A2.9 mcg

Vitamin E0.4 mg

Vitamin K3.2 mcg

Vitamin B61.3 mg

Vitamin B125.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)13 mg

Folate14 mcg

Choline140 mg

Caffeine0 mg

Water486 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 155. The excerpt below is the record exactly as published.

BOUILLON 3 pounds lean beef 2 quarts cold water A little celery 1/2 small onion 2 bay leaves Cinnamon and cloves Salt and pepper 1 tablespoon caramel

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