Bouillon
From Physical culture cook book, 1901
Presented as published in 1901. 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
2866Calories
395 gProtein
29 gCarbs
132 gFat
Full nutrition (34 nutrients)
Calories2866 kcal
Protein395 g
Carbohydrates29 g
Fiber5.4 g
Sugars13 g
Total Fat132 g
Saturated Fat50 g
Monounsaturated Fat62 g
Polyunsaturated Fat6.5 g
Omega-30.1 g
Cholesterol1197 mg
Sodium8398 mg
Potassium6552 mg
Calcium474 mg
Iron40 mg
Magnesium443 mg
Phosphorus3829 mg
Zinc98 mg
Copper2 mg
Manganese0.6 mg
Vitamin D1.8 mcg
Vitamin C44 mg
Vitamin A20 mcg
Vitamin E3.3 mg
Vitamin K27 mcg
Vitamin B610 mg
Vitamin B1247 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)3.8 mg
Niacin (B3)101 mg
Folate156 mcg
Choline1134 mg
Caffeine0 mg
Water6282 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 23. The excerpt below is the record exactly as published.
Bouillon. — Put four pounds of beef, cut in pieces, and bone on with five quarts cold water; add one tablespoonful salt, small piece red pepper, two onions, bunch parsley, celery, one bay leaf
Cook this with the app: pantry check, scaling, and the assistant.