Meat Soup or Bouillon Made from Extract

Name: Meat Soup or Bouillon Made from Extract
Ingredients: 2 teaspoonfuls of extract; 1 quart of boiling water; 1/2 an onion, sliced; 1 stalk of celery; 1/2 teaspoonful salt; 2 shakes of pepper; 2 sprays of parsley

From A Little Cook-Book for a Little Girl, 1905

Presented as published in 1905. 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

859Calories

20 gProtein

186 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories859 kcal

Protein20 g

Carbohydrates186 g

Fiber23 g

Sugars2.4 g

Total Fat6.3 g

Saturated Fat1.4 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol0 mg

Sodium3364 mg

Potassium1040 mg

Calcium847 mg

Iron68 mg

Magnesium148 mg

Phosphorus221 mg

Zinc1.5 mg

Copper0.7 mg

Manganese6.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A14 mcg

Vitamin E0.6 mg

Vitamin K82 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)16 mg

Folate264 mcg

Choline30 mg

Caffeine0 mg

Water818 g

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 26. The excerpt below is the record exactly as published.

Meat Soup or Bouillon Made from Extract This Margaret made from beef extract, be- fore she learned to use the fresh beef. 2 teaspoonfuls of extract, or 2 capsules. 1 quart of boiling water. FOR A LITTLE GIRL 101 1/2 an onion, sliced. 1 stalk of celery. y2 teaspoonful salt. 2 shakes of pepper. 2 sprays of parsley

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