gluten-freedairy-freenut-free
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
- six pounds beef
- six quarts of water
- pepper and salt to taste
Method
Wash beef and simmer in water all day until reduced to 2 quarts.
Cool, remove grease, and reheat with salt and pepper before serving.
Nutrition per serving
411Calories
59 gProtein
0 gCarbs
20 gFat
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.