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Bouillon
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
469Calories
66 gProtein
0 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein66 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat23 g
Saturated Fat8.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol231 mg
Sodium224 mg
Potassium1027 mg
Calcium57 mg
Iron6.7 mg
Magnesium65 mg
Phosphorus640 mg
Zinc16 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C1 mg
Vitamin A16 mcg
Vitamin E0.6 mg
Vitamin K4.3 mcg
Vitamin B61.7 mg
Vitamin B127.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate20 mcg
Choline211 mg
Caffeine0 mg
Water536 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 101. The excerpt below is the record exactly as published.
Bouillon Four pounds beef, from middle of the round, two pounds bone, two quarts cold water, salt, pepper, mixed herbs. Cut meat and bones in small pieces ; put in a kettle with the water and simmer five hours. Keep at least three pints of liquor on the meat, strain, remove the fat and if more seasoning is desired, add a little celery salt, a tablespoon of lemon juice and salt and pepper to taste. To clear, take the white of one egg
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