Bouillon Soup

Name: Bouillon Soup
Ingredients: Three pounds of beef; three quarts of water; salt and pepper to taste; three carrots; one onion; three cloves; one head of celery; one turnip; one parsnip

From Luncheons, breakfasts, simple dinners and carving, 1905

Can be made from beef extract; use boiling water without vegetables.

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

2364Calories

301 gProtein

70 gCarbs

102 gFat

Full nutrition (34 nutrients)

Calories2364 kcal

Protein301 g

Carbohydrates70 g

Fiber20 g

Sugars32 g

Total Fat102 g

Saturated Fat38 g

Monounsaturated Fat47 g

Polyunsaturated Fat5.6 g

Omega-30.2 g

Cholesterol898 mg

Sodium1210 mg

Potassium6448 mg

Calcium566 mg

Iron33 mg

Magnesium415 mg

Phosphorus3034 mg

Zinc75 mg

Copper1.6 mg

Manganese9.9 mg

Vitamin D1.4 mcg

Vitamin C66 mg

Vitamin A1518 mcg

Vitamin E5 mg

Vitamin K65 mcg

Vitamin B68.1 mg

Vitamin B1235 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)3 mg

Niacin (B3)77 mg

Folate290 mcg

Choline867 mg

Caffeine0 mg

Water4311 g

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 6. The excerpt below is the record exactly as published.

Bouillon Soup — Three pounds of beef and bones. Break up the bones, three quarts of water, salt and pepper to taste, three carrots, one onion, three cloves, one head of celery, one turnip, one parsnip

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