Frenchdairy-freenut-freeegg-freesoy-free
Court Bouillon
From Virginia Cookery-book, 1884
Serves 5
Presented as published in 1884. 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
447Calories
10 gProtein
93 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein10 g
Carbohydrates93 g
Fiber6.2 g
Sugars0.6 g
Total Fat4.2 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol5.9 mg
Sodium1322 mg
Potassium173 mg
Calcium365 mg
Iron38 mg
Magnesium36 mg
Phosphorus110 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.7 mg
Folate157 mcg
Choline15 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 34. The excerpt below is the record exactly as published.
CouBT Bouillon. (A IjoniBiana Mode of Senring FishJ Take a large fish, cut it up into pieces, and with it put half a table-spoonful of lard rubbed up with one table- spoonful and a half of flour. Brown all together in a pot, being careful to stir them up and not let them bum; VIRGINIA. COOKSRT-BOOK. 68 when nicely browned add to them three quarts of boiling water
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