dairy-freenut-free
Iced Bouillon
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
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
- make a strong, clear beef bouillon
- about a teaspoonful to a pint
- Pass strips of Boston brown bread
Method
Season bouillon with salt, cayenne, lemon juice, and sherry.
Strain and set with gelatin.
Chill and serve with jelly.
Nutrition per serving
40Calories
3 gProtein
7 gCarbs
0 gFat
Estimated from matched ingredients across 4 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.
ICED BOUILLON. For the soup make a strong, clear beef bouillon and season with salt, cayenne, lemon juice, and sherry ; strain and set with a little gelatin, about a teaspoonful to a pint, so that it merely will hold its form. In serv- ing, chill your bouillon cups well and fill with the jelly broken into bits. Pass strips of Boston brown bread
Cook this with the app: pantry check, scaling, and the assistant.