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Fruit Bouillon
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Add sweet croutons made with brown sugar.
Presented as published in 1907. 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
67Calories
1 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein1.2 g
Carbohydrates15 g
Fiber0 g
Sugars2.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.8 mg
Potassium213 mg
Calcium35 mg
Iron0.8 mg
Magnesium24 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 1. The excerpt below is the record exactly as published.
FRUIT BOUILLON. Miss Amy R. Rodgers. (A Danish Recipe.) Grape juice, with a little lemon. Huckleberry (using one quart of fruit to one of water) with lemon. Strawberry or blackberry juice may be used. The syrup from canned fruit and jelly may also be util- ized. A good combination is : One box of cherries., one pint of raspberries, three-fourths pint of currants. Boil together in three pints of water till very tender. Strain through a seive or cheese cloth laid in colander. Heat again and sweeten to taste. Thicken slightly with tablespoon of corn starch
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