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Bouillon
From Temperance cook book, 1887
Serves 10
Serve in cups.
Presented as published in 1887. 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
411Calories
59 gProtein
0 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein59 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat7.5 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol180 mg
Sodium197 mg
Potassium917 mg
Calcium55 mg
Iron5.9 mg
Magnesium60 mg
Phosphorus561 mg
Zinc15 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A2.7 mcg
Vitamin E0.5 mg
Vitamin K3.8 mcg
Vitamin B61.5 mg
Vitamin B127.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate14 mcg
Choline167 mg
Caffeine0 mg
Water758 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 4. The excerpt below is the record exactly as published.
BOUILLON. Six pounds beef, six quarts of water, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.