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Bouillon Soup

Name: Bouillon Soup
Yield: 5 servings
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

From Kentucky receipt book, 1903

Serves 5

Presented as published in 1903. 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

470Calories

62 gProtein

9 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories470 kcal

Protein62 g

Carbohydrates9.1 g

Fiber2 g

Sugars4.6 g

Total Fat21 g

Saturated Fat7.9 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol219 mg

Sodium282 mg

Potassium1157 mg

Calcium82 mg

Iron6.6 mg

Magnesium71 mg

Phosphorus624 mg

Zinc15 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C18 mg

Vitamin A141 mcg

Vitamin E0.7 mg

Vitamin K88 mcg

Vitamin B61.6 mg

Vitamin B127.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)15 mg

Folate54 mcg

Choline205 mg

Caffeine0 mg

Water482 g

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.