vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Standard Bouillon
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. E. D. Kelley, Winnetka, 111.
Presented as published in 1912. 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
20Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.8 g
Carbohydrates4.8 g
Fiber1.9 g
Sugars0.2 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2429 mg
Potassium94 mg
Calcium31 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline2.2 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 108. The excerpt below is the record exactly as published.
STANDARD BOUILLON.— 1 pt. of water to every lb. of meat; season with salt, pepper and vegetables to taste
Cook this with the app: pantry check, scaling, and the assistant.