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Bouillon
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
36Calories
0 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein0.4 g
Carbohydrates3.5 g
Fiber1.3 g
Sugars0.3 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium12 mg
Potassium35 mg
Calcium23 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus7.2 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.9 mcg
Choline0 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 144. The excerpt below is the record exactly as published.
BOUILLON (Blazer). Two teaspoonfuls of beef extract. One-half teaspoonful of onion juice. One quart of water. Salt and white pepper. Pinch of mace
Cook this with the app: pantry check, scaling, and the assistant.