Bouillon

Name: Bouillon
Ingredients: four pounds of beef; two pounds bone; two quarts cold water; one tablespoonful salt; four peppercorns; four cloves; one tablespoonful mixed herbs

From The universal cookery book, 1887

Serve in cups at luncheons or evening gatherings.

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

2821Calories

394 gProtein

18 gCarbs

135 gFat

Full nutrition (34 nutrients)

Calories2821 kcal

Protein394 g

Carbohydrates18 g

Fiber7.9 g

Sugars1.1 g

Total Fat135 g

Saturated Fat51 g

Monounsaturated Fat62 g

Polyunsaturated Fat7.5 g

Omega-30.2 g

Cholesterol1197 mg

Sodium8641 mg

Potassium6305 mg

Calcium449 mg

Iron42 mg

Magnesium437 mg

Phosphorus3761 mg

Zinc98 mg

Copper1.7 mg

Manganese12 mg

Vitamin D1.8 mcg

Vitamin C0.4 mg

Vitamin A20 mcg

Vitamin E5 mg

Vitamin K56 mcg

Vitamin B610 mg

Vitamin B1247 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)3.8 mg

Niacin (B3)100 mg

Folate96 mcg

Choline1123 mg

Caffeine0 mg

Water3167 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 4. The excerpt below is the record exactly as published.

Bouillon. Four pounds of beef from the middle of the round, two pounds bone, two quarts cold water, one table- spoonful salt, four peppercorns, four cloves, one table- spoonful mixed herbs

Cook this with the app: pantry check, scaling, and the assistant.