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Soup and Bouille
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
425Calories
52 gProtein
11 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein52 g
Carbohydrates11 g
Fiber0.9 g
Sugars0.5 g
Total Fat20 g
Saturated Fat8.2 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol139 mg
Sodium1607 mg
Potassium859 mg
Calcium42 mg
Iron6 mg
Magnesium45 mg
Phosphorus482 mg
Zinc13 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A4.3 mcg
Vitamin E0.4 mg
Vitamin K3 mcg
Vitamin B61.1 mg
Vitamin B125.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate15 mcg
Choline138 mg
Caffeine0 mg
Water344 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 466. The excerpt below is the record exactly as published.
SOUP and BOUILLE.— Stew a brisket of beef with some turnips, celery, leeks, and onions, all finely cut. Put the pieces of beef into the pot first, then the roots, and half a pint of beef gravy, with a few cloves
Cook this with the app: pantry check, scaling, and the assistant.