Bouillon of Meat Extract
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
- 1 tsp. extract of meat
- 1 tbsp. butter or lard
- 1 qt. water
- Salt
Method
Stew the soupgreens in butter or lard a little while, then add water and salt and boil slowly for 20 minutes.
Add the meat extract and strain.
The yolk of one egg may be stirred into it.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 1. The excerpt below is the record exactly as published.
BOUILLON OF MEAT EXTRACT. Soupgnreens 1 tsp. extract of meat . 1 tbsp. butter or lard Salt, 1 qt. water
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