Bouillon
From The home science cook book, 1902
Bouillon is usually served in cups.
Presented as published in 1902. 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
2740Calories
392 gProtein
0 gCarbs
131 gFat
Full nutrition (34 nutrients)
Calories2740 kcal
Protein392 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat131 g
Saturated Fat50 g
Monounsaturated Fat62 g
Polyunsaturated Fat6.4 g
Omega-30.1 g
Cholesterol1197 mg
Sodium1311 mg
Potassium6078 mg
Calcium339 mg
Iron39 mg
Magnesium391 mg
Phosphorus3738 mg
Zinc98 mg
Copper1.7 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E3.3 mg
Vitamin K25 mcg
Vitamin B69.9 mg
Vitamin B1247 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)3.7 mg
Niacin (B3)100 mg
Folate91 mcg
Choline1116 mg
Caffeine0 mg
Water4110 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 32. The excerpt below is the record exactly as published.
Bouillon. This is generally made from beef, but sometimes from chicken or clams or oysters. It should be some- what like beef tea, hence little or no bone is used, and vegetables are often omitted and the meat is seldom browned. Four pounds of beef cut in small pieces are covered with three quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.