Bouillon
From Popular cook book, 1899
Mrs. ‘TOMLINSON.
Presented as published in 1899. 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
403Calories
51 gProtein
14 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein51 g
Carbohydrates14 g
Fiber2.7 g
Sugars6.4 g
Total Fat17 g
Saturated Fat6.3 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol150 mg
Sodium184 mg
Potassium994 mg
Calcium99 mg
Iron5.4 mg
Magnesium71 mg
Phosphorus512 mg
Zinc12 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C13 mg
Vitamin A4.6 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B61.4 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate40 mcg
Choline149 mg
Caffeine0 mg
Water1239 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 3. The excerpt below is the record exactly as published.
BOUILLON. Take one-half pound of beef, small bone, one quart of water, boil one hour, season with salt, pepper, one finely chopped onion, tablespoonful of chopped parsley, sprig of thyme
Cook this with the app: pantry check, scaling, and the assistant.