Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Bouillon
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
C C. B.
A modern interpretation · AI-generated from the original record
Ingredients
- 3 lbs. beef
- 2 sticks celery
- 3 quarts water
- 1 bay leaf
- 1 onion
- 2 cloves
- Yi carrot
- 6 peppercorns
- 1 sprig parsley
- 1 teaspoon salt added just before taking soup off fire
Method
Remove fat and chop meat finely.
Place in saucepan with cold water and let stand for 1 hour.
Heat slowly to boiling point, skim, and simmer for 4 hours.
Add diced vegetables and spices, simmer for 1 hour longer.
Strain and cool.
To remove grease, season and clear with chopped lean meat and beaten egg white.
Stir until boiling, boil for 15 minutes, then strain carefully.
Nutrition per serving
348Calories
49 gProtein
1 gCarbs
16 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 4. The excerpt below is the record exactly as published.
Bouillon. 3 lbs. beef, cut from under side of round. 2 sticks celery. 3 quarts water. 1 bay leaf. 1 onion. 2 cloves. Yi carrot. 6 peppercorns. 1 sprig parsley. 1 teaspoon salt added just before taking soup off fire
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