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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
Method
Nutrition per serving
536Calories
81 gProtein
0 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein81 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat24 g
Saturated Fat8.2 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1 g
Omega-30.2 g
Cholesterol237 mg
Sodium74 mg
Potassium413 mg
Calcium19 mg
Iron7.5 mg
Magnesium48 mg
Phosphorus392 mg
Zinc14 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B125 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water358 g
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.