Bouillon
From Foods, their selection and preparation, 1935
Bouillon is a clear soup.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 182. The excerpt below is the record exactly as published.
Bouillon. Bouillon is a clear beef soup made from brown soup stock, freed of fat, seasoned with herbs and spices
Cook this with the app: pantry check, scaling, and the assistant.