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Bouillon, No. 1

Name: Bouillon, No. 1
Yield: 6 servings
Ingredients: three pounds of a shin of beef; one pound of a knuckle of veal; three quarts of water; salt to taste; half teaspoonful of onion juice; a little celery

From The new Annie Dennis cook book, 1905

Serves 6

Presented as published in 1905. 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

451Calories

64 gProtein

0 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories451 kcal

Protein64 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat22 g

Saturated Fat8.4 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol212 mg

Sodium226 mg

Potassium1003 mg

Calcium57 mg

Iron5.5 mg

Magnesium68 mg

Phosphorus621 mg

Zinc14 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A2.3 mcg

Vitamin E0.6 mg

Vitamin K3.2 mcg

Vitamin B61.6 mg

Vitamin B126.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)18 mg

Folate21 mcg

Choline140 mg

Caffeine0 mg

Water687 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 57. The excerpt below is the record exactly as published.

Bouillon, No. 1 Put in a pot three pounds of a shin of beef, one pound of a knuckle of veal, three quarts of water and simmer gently. As soon as the scum begins to rise, skim carefully until it ceases to appear. Then add salt to taste, half teaspoonful of onion juice, and a little celery

Cook this with the app: pantry check, scaling, and the assistant.