Bouillon
From Durham cook book ..., 1921
Recipe by Carrie Lea.
Presented as published in 1921. 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
10623Calories
552 gProtein
15 gCarbs
930 gFat
Full nutrition (34 nutrients)
Calories10623 kcal
Protein552 g
Carbohydrates15 g
Fiber3.4 g
Sugars7.8 g
Total Fat930 g
Saturated Fat63 g
Monounsaturated Fat77 g
Polyunsaturated Fat8.1 g
Omega-30.2 g
Cholesterol1497 mg
Sodium4024 mg
Potassium8104 mg
Calcium472 mg
Iron90 mg
Magnesium504 mg
Phosphorus5703 mg
Zinc122 mg
Copper2.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C26 mg
Vitamin A375 mcg
Vitamin E4.4 mg
Vitamin K38 mcg
Vitamin B613 mg
Vitamin B1259 mcg
Thiamin (B1)2 mg
Riboflavin (B2)4.7 mg
Niacin (B3)127 mg
Folate175 mcg
Choline1401 mg
Caffeine0 mg
Water4681 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 13. The excerpt below is the record exactly as published.
BOUILLON. Five pounds lean beef, two pounds marrow l)one, three quarts cold water, one teaspoon pepper corns, one teaspoon salt, one-third cup onion, one-third cup carrots, one-third cup turnip, one-third cup celery
Cook this with the app: pantry check, scaling, and the assistant.