Kitchen Bouquets
From Louis' every woman's cook book, 1910
Used to give color to soups, jellies, etc., and will keep indefinitely.
Presented as published in 1910. 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
1378Calories
22 gProtein
312 gCarbs
7 gFat
Full nutrition (28 nutrients)
Calories1378 kcal
Protein22 g
Carbohydrates312 g
Fiber16 g
Sugars86 g
Total Fat7.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.7 g
Sodium3223 mg
Potassium385 mg
Calcium909 mg
Iron95 mg
Magnesium85 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0 mg
Manganese0.7 mg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Thiamin (B1)2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)24 mg
Folate383 mcg
Choline37 mg
Water1153 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 4. The excerpt below is the record exactly as published.
KITCHEN BOUQUETS Melt three ounces sugar in frying-pan. Stir until it smokes and is of dark colour. Then add three pints of boiling water
Cook this with the app: pantry check, scaling, and the assistant.