Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Bouillon
From The art of German cooking and baking, 1922
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 2 lbs. of roastbones
- Salt
- Soupgreens
- 2 qts. water
Method
Chop the bones and put over the fire with soupgreens, salt and water; boil 2 hours, then strain.
If the bouillon is not strong enough, add a little meat-extract.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 1. The excerpt below is the record exactly as published.
bouillon will be very strong and may be served in cups, and bread or dheese-sticks may be served with it. No. 4^BOUILLON OF MEAT EXTRACT. Soupgnreens 1 tsp. extract of meat . 1 tbsp. butter or lard Salt, 1 qt. water Preparation: Stew the soupgreens in butter or lard a little while, then add water and salt and boil slowly for 20 minutes. Add the meat extract and strain. The yolk of one egg may be stirred into it. No. 5— BOUILLON OF BEEF. 3 lbs. of beef Salt 1 lb. of soupbone 4 qts. water Soupgreens Preparation: Soupbone, soupgreens, and salt and water are put over the fire to boil one hour, then the beef is added — 6- and the whole is boiled slowly for another 2 or 3% hours. Strain after boiling. This soup is very strong. Boiled in this way the meat is tender and nourishing. No. 6— BOUILLON. Made of Roastbones or Meat Remnants. 2 lbs. of roastbones Salt Soupgreens 2 qts. water
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