Ice Bouillon
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 8. The excerpt below is the record exactly as published.
ICE BOUILLON. Flavor bouillon with sherry or Maderia wine, and serve ice cold.
Cook this with the app: pantry check, scaling, and the assistant.