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Bouillon
From The household cook book, 1902
Serves 10
Cloudy bouillon is caused by rapid boiling and careless skimming.
Presented as published in 1902. 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
471Calories
67 gProtein
0 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein67 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat23 g
Saturated Fat8.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol206 mg
Sodium217 mg
Potassium1046 mg
Calcium52 mg
Iron6.7 mg
Magnesium65 mg
Phosphorus643 mg
Zinc17 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3.1 mcg
Vitamin E0.6 mg
Vitamin K4.4 mcg
Vitamin B61.7 mg
Vitamin B128.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate16 mcg
Choline192 mg
Caffeine0 mg
Water503 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 27. The excerpt below is the record exactly as published.
BOUILLON — For a party of 12, allow 6 pounds of beef cut finely, and 2 shinbones of beef well broken. Put over the fire with 3 quarts of cold water, and bring to a boil. Skim thoroughly, and set back on the range to simmer slowly for 5 hours; then strain through the fine colander. Eemove every particle of fat, which can be done by drawing the edge of blotting paper across the bouillon. After the fat is removed, return to the kettle and re^heat. Season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.