Malted Nuts Bouillon
From Healthful cookery, 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
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 68. The excerpt below is the record exactly as published.
our rounded tea- spoonfuls of Malted Nuts, stirring. Boil up well. Add one eighth to one sixth of a teaspoonful of salt. Serve in a bouillon cup. *Malted Nuts Bouillon. — Same as Malted Nuts Broth with the addition of one eighth of a tea- spoonful of lemon juice, and a little more salt to each two thirds of a cup of water
Cook this with the app: pantry check, scaling, and the assistant.