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Bouillon
From The Landmarks club cook book, 1903
Serves 1
Recipe by Louise S. Holterhoff.
Presented as published in 1903. 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
435Calories
40 gProtein
4 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein40 g
Carbohydrates4 g
Fiber1.2 g
Sugars0.2 g
Total Fat28 g
Saturated Fat8.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol149 mg
Sodium178 mg
Potassium611 mg
Calcium85 mg
Iron4.4 mg
Magnesium57 mg
Phosphorus311 mg
Zinc3.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C37 mg
Vitamin A182 mcg
Vitamin E0.9 mg
Vitamin K413 mcg
Vitamin B60.7 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate51 mcg
Choline105 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 16. The excerpt below is the record exactly as published.
BOUILLON. Boil separately one chicken and one soup bone, keeping both well covered with water which has been salted to taste. Let stand a day ; after removing the grease, mix the two stocks to- gether. Season with salt, red pepper, one small stalk of celery, three bay leaves, one small bunch of parsley
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