Court Bouillon
From Principles of food preparation, 1914
Court bouillon is a highly flavored stock that does not spoil readily.
Presented as published in 1914. 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
295Calories
13 gProtein
59 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories295 kcal
Protein13 g
Carbohydrates59 g
Fiber20 g
Sugars14 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium159 mg
Potassium767 mg
Calcium113 mg
Iron3.7 mg
Magnesium100 mg
Phosphorus231 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A971 mcg
Vitamin E1.7 mg
Vitamin K107 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate86 mcg
Choline109 mg
Caffeine0 mg
Water377 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 41. The excerpt below is the record exactly as published.
Court Bouillon. This is a stock made from highly flavored vegetables, which may be cooked in a mixture of three parts of water to one of vinegar. About a pound of the vegetables is allowed to every quart of the liquid. The stock is highly seasoned — salt, peppercorns, cloves, and any desired spices
Cook this with the app: pantry check, scaling, and the assistant.