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Bouquet
From Kentucky receipt book, 1903
Serves 6
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
21Calories
1 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein1 g
Carbohydrates3 g
Fiber1.3 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium23 mg
Potassium176 mg
Calcium46 mg
Iron2 mg
Magnesium18 mg
Phosphorus19 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A114 mcg
Vitamin E0.2 mg
Vitamin K437 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate42 mcg
Choline3.4 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 60. The excerpt below is the record exactly as published.
Bouquet. One stalk celery, 4 stalks of parsley, 1 bay leaf, 3 cloves, % blade of mace, % sprig of thyme
Cook this with the app: pantry check, scaling, and the assistant.