Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Bouillon Soup
From Kentucky receipt book, 1903
Serves 5
A modern interpretation · AI-generated from the original record
Ingredients
- Three pounds of beef chopped fine
- 1 quart of water to a pound of meat
- 1 carrot
- 1 turnip
- 1 onion
- a little parsley
- Beat white of egg
- Chop another onion
- Drop in a little piece of lean ham
- salt and pepper
Method
Simmer beef with water, carrot, turnip, onion, and parsley.
Remove meat and strain soup.
Add beaten egg white, chopped onion, and ham.
Boil and strain into tureen.
Nutrition per serving
470Calories
62 gProtein
9 gCarbs
21 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.
Bouillon Soup. Three pounds of beef chopped fine. Put on in cold water, 1 quart of water to a pound of meat, 1 carrot, 1 turnip, 1 onion and a little parsley. Set on back of range to simmer, skimming con- stantly. Remove meat and strain soup. Beat white of egg. Chop another onion and put in with the egg. Drop in a little piece of lean ham; salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.