Soup et Bouilli

Name: Soup et Bouilli
Ingredients: Six or eight pounds of a brisket of beef; three carrots; four turnips; two onions; six cloves; two heads of celery; one clove of garlic; a bunch of sweet herbs; a pièce of butter; a little flour; one French roU; a tablespoonful of French mustard

From La cuisine creole, 1885

The bouilli may have a spoonful of French mustard added to the soup sauce.

Presented as published in 1885. 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

4008Calories

622 gProtein

105 gCarbs

222 gFat

Full nutrition (34 nutrients)

Calories4008 kcal

Protein622 g

Carbohydrates105 g

Fiber30 g

Sugars47 g

Total Fat222 g

Saturated Fat47 g

Monounsaturated Fat53 g

Polyunsaturated Fat8.1 g

Omega-30.3 g

Cholesterol1952 mg

Sodium2127 mg

Potassium11762 mg

Calcium1001 mg

Iron54 mg

Magnesium796 mg

Phosphorus5776 mg

Zinc130 mg

Copper2.7 mg

Manganese20 mg

Vitamin D0 mcg

Vitamin C162 mg

Vitamin A1533 mcg

Vitamin E9.9 mg

Vitamin K100 mcg

Vitamin B617 mg

Vitamin B1240 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)5.2 mg

Niacin (B3)167 mg

Folate634 mcg

Choline2002 mg

Caffeine0 mg

Water2952 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 4. The excerpt below is the record exactly as published.

SOUP ET BOUILLI. Six or eight pounds of a brisket of beef ; three carrots ; four turnips; two onions; six cloves; two heads of celery; one clove of garlic; a bunch of sweet herbs; a 6 LA CUISINE CREOLE. little sait; a pièce of butter; a little flour; one French roU; a tablespoonful of French mustard

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