gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bouillon
From Royal Victoria cook book, 1900
Serves 10
Can be used as a base for various soups.
Presented as published in 1900. 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
536Calories
81 gProtein
0 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein81 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat24 g
Saturated Fat8.2 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1 g
Omega-30.2 g
Cholesterol237 mg
Sodium76 mg
Potassium411 mg
Calcium19 mg
Iron7.5 mg
Magnesium48 mg
Phosphorus392 mg
Zinc14 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B125 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 2. The excerpt below is the record exactly as published.
BOUILLON.—Six or 7 pounds of beef and bone, shank preferred, cut up and break the bones; add 2 quarts of cold water and simmer slowly five hours. Strain through a fine sieve; remove every particle of fat. This is done by letting the Bouillon get thoroughly cold. Season only with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.