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Court-Bouillon with Vinegar

Name: Court-Bouillon with Vinegar
Yield: 10 servings
Ingredients: 5 quarts of water; 2 lb. of carrots; $% pint of vinegar; 1 lb. of onions; 2 oz. of gray salt; A little thyme and bay; 4 oz. of peppercorns; 2 oz. of parsley stalks

From A guide to modern cookery, 1909

Serves 10

Add peppercorns only twelve minutes before straining to avoid bitterness.

Presented as published in 1909. 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

88Calories

3 gProtein

20 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories88 kcal

Protein2.5 g

Carbohydrates20 g

Fiber6.2 g

Sugars6.3 g

Total Fat0.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium2281 mg

Potassium513 mg

Calcium108 mg

Iron1.5 mg

Magnesium40 mg

Phosphorus64 mg

Zinc0.4 mg

Copper0.3 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C8.7 mg

Vitamin A761 mcg

Vitamin E0.7 mg

Vitamin K31 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate28 mcg

Choline12 mg

Caffeine0 mg

Water617 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 41. The excerpt below is the record exactly as published.

COURT-BOUILLON WITH VINEGAR Quantities Required for Five Quarts. 5 quarts of water. 2 Ib. of carrots. $% pint of vinegar. 1 lb. of onions. 2 oz. of gray salt. A little thyme and bay. 4 oz. of peppercorns. 2 oz. of parsley stalks

Cook this with the app: pantry check, scaling, and the assistant.