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Court Bouillon
From The new practical housekeeping, 1890
Serves 6
This is also known as Marinade.
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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.5 g
Carbohydrates5.2 g
Fiber1.4 g
Sugars1.8 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2365 mg
Potassium106 mg
Calcium42 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A84 mcg
Vitamin E0.2 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8.8 mcg
Choline3.5 mg
Caffeine0 mg
Water672 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 185. The excerpt below is the record exactly as published.
court bouillon, and simmered in a small quan- tity of water with a seasoning of savory herbs, it is a la bonne eau, A good recipe for Court Bouillon^ is the following: Four quarts water, one onion, one slice carrot, two cloves, two tablespoons salt, one of vinegar, one teaspoon pepper, juice of half a lemon and a^ bunch sweet herb
Cook this with the app: pantry check, scaling, and the assistant.