Nut Bouillon

Ingredients

• 1/2 pound Nut Soup Stock
• 2 cups water
• 4 tablespoonfuls Brown Onion Flavor
• 2/3 cup tomato
• 2 to 2 1/4 teaspoonfuls salt
• add water to make 2 1/2 to 3 pints

Method

1. 1

   Simmer one-half hour to an hour.

2. 2

   Serve in cups.

3. 3

   If a consomme or clear soup is desired, use about one fifth less water.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 64. The excerpt below is the record exactly as published.

Nut Bouillon. — % pound Nut Soup Stock, 2 cups water, 4 tablespoonfuls Brown Onion Flavor, 2/3 cup tomato, or % if very thin, 2 to 2*4 teaspoon- fuls salt, add water to make 2^2 to 3 pints.

Cook this with the app: pantry check, scaling, and the assistant.