Bouillon
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
1441Calories
202 gProtein
0 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories1441 kcal
Protein202 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat70 g
Saturated Fat27 g
Monounsaturated Fat33 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol785 mg
Sodium708 mg
Potassium3108 mg
Calcium183 mg
Iron20 mg
Magnesium197 mg
Phosphorus1968 mg
Zinc49 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A89 mcg
Vitamin E2.2 mg
Vitamin K13 mcg
Vitamin B65.1 mg
Vitamin B1224 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.1 mg
Niacin (B3)50 mg
Folate69 mcg
Choline705 mg
Caffeine0 mg
Water1620 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 32. The excerpt below is the record exactly as published.
BOULLION. Two pounds lean beef, chopped fine ; pour over it one quart cold water, put in a porcelain kettle, cover tight, and let it simmer four hours. Strain off the tea and let it cool, beat the white of one egg and add to the tea ; put in on the stove and stir until it comes to a boil ; let it boil until it be- comes perfectly clear, skimming ; then strain through a fine napkin ; season with salt to taste
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