Bouillon Dressing
From The new practical housekeeping, 1890
Serves 6
For Jellied Bouillon Dressing, add gelatine soaked in cold water and egg white to the mixture.
Presented as published in 1890. 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
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 490. The excerpt below is the record exactly as published.
Bouillon Dressing. — To one pint boiling water, or veal, fish or chicken broth add a small, scraped carrot and half an onion, sliced half bay leaf, celery root cut in pieces, seven cloves, five whole all- spice, fifteen pepper-corns and quarter teaspoon white mustard seed ; simmer fifteen minutes, adding a little more water if needed ; strain and cool. To each gill liquid add a gill vinegar, teaspoon su^ar
Cook this with the app: pantry check, scaling, and the assistant.