Bouillon
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Serve with a slice of lemon in each cup.
Presented as published in 1894. 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
486Calories
48 gProtein
44 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein48 g
Carbohydrates44 g
Fiber9.9 g
Sugars20 g
Total Fat15 g
Saturated Fat5.7 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol132 mg
Sodium228 mg
Potassium1561 mg
Calcium150 mg
Iron5.6 mg
Magnesium88 mg
Phosphorus549 mg
Zinc12 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C56 mg
Vitamin A1005 mcg
Vitamin E1.3 mg
Vitamin K20 mcg
Vitamin B61.7 mg
Vitamin B125.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate95 mcg
Choline154 mg
Caffeine0 mg
Water558 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 5. The excerpt below is the record exactly as published.
Bouillon. Put a shank of beef (six or seven pounds) into a large pot and cover with cold water; leave on front of stove until it boils, then move it to the back of stove and let it simmer an hour and a half; cut up SOUPS. 17 two carrots, two onions, and half a lemon; salt to taste
Cook this with the app: pantry check, scaling, and the assistant.