gluten-freedairy-freenut-free
Bouillon (without Vegetables)
From The Pattern cook-book, 1890
Serves 10
Should there be more than ten cupfuls, reduce to that quantity.
Presented as published in 1890. 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
- Six pounds of beef and bone
- Two quarts of water
- Salt and pepper
- Salt and pepper
Method
Cut the meat in small pieces, saw the bones apart, and add the cold water.
Heat slowly and simmer for five hours in a tightly covered soup kettle.
Strain through a fine sieve, season to taste, and when cold, remove the fat that has formed.
Serve hot.
Nutrition per serving
536Calories
81 gProtein
0 gCarbs
24 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 31. The excerpt below is the record exactly as published.
BOUILLON (without VEGETABLES). Six pounds of beef and bone. Two quarts of water. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.