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Stock Soup (Bouillon)
From The Toronto Cook Book, 1915
Serves 8
Stock will not keep longer than twenty-four hours in summer; make it twice a week in winter.
Presented as published in 1915. 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
349Calories
50 gProtein
0 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein50 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat6.4 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol152 mg
Sodium1044 mg
Potassium765 mg
Calcium47 mg
Iron5 mg
Magnesium51 mg
Phosphorus472 mg
Zinc12 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2.6 mcg
Vitamin E0.4 mg
Vitamin K3.2 mcg
Vitamin B61.2 mg
Vitamin B126 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate11 mcg
Choline139 mg
Caffeine0 mg
Water634 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 100. The excerpt below is the record exactly as published.
Stock Soup (Bouillon) Four pounds fresh lean beef, one soup bone, one gallon cold water, two onions, sliced, pepper and salt. Time, seven and one- half to eight hours. Put the meat and bone into a pot with cold water and a tablespoon of salt
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