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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
Method
Nutrition per serving
40Calories
3 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein2.7 g
Carbohydrates6.5 g
Fiber0.7 g
Sugars0.4 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0.2 mg
Sodium542 mg
Potassium113 mg
Calcium18 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.8 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate4.3 mcg
Choline7.3 mg
Caffeine0 mg
Water124 g
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
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