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Bouillon— No. 2

Name: Bouillon— No. 2
Yield: 10 servings
Ingredients: Four pounds of beef; one kuckle of veal; one carrot; two small turnips; a sprig of celery; one very small red pepper pod; two small onions; salt; and six quarts of water

From The national course in home economics, 1917

Serves 10

Presented as published in 1917. 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

301Calories

40 gProtein

5 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories301 kcal

Protein40 g

Carbohydrates5.3 g

Fiber1.1 g

Sugars2.8 g

Total Fat13 g

Saturated Fat5.1 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol122 mg

Sodium1121 mg

Potassium758 mg

Calcium62 mg

Iron4 mg

Magnesium49 mg

Phosphorus398 mg

Zinc9.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C9 mg

Vitamin A52 mcg

Vitamin E0.4 mg

Vitamin K3.5 mcg

Vitamin B61.1 mg

Vitamin B124.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)10 mg

Folate31 mcg

Choline114 mg

Caffeine0 mg

Water754 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 46. The excerpt below is the record exactly as published.

BOUILLON— No. a. Four pounds of beef, one kuckle of veal, one carrot, two small tur- nips, a sprig of celery, one very small red pepper pod, two small onions, salt, and six quarts of water

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