Bouillon Served in Cups
From Home dissertations, 1891
This is a simple and elegant way to serve bouillon.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 62. The excerpt below is the record exactly as published.
BOUILLON SERVED IN CUPS. \ Bouillon is made the same as the clear stock, using a pint of water to a pound of meat
Cook this with the app: pantry check, scaling, and the assistant.