gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Vegetable Bouillon

Name: Vegetable Bouillon
Yield: 7 servings
Ingredients: four pounds of juicy beef; a knuckle of veal; two small turnips; two carrots; one soup bouquet; a small pod of red peppers; three white onions

From The home cook book, 1905

Serves 7

Presented as published in 1905. 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

804Calories

47 gProtein

10 gCarbs

63 gFat

Full nutrition (33 nutrients)

Calories804 kcal

Protein47 g

Carbohydrates10 g

Fiber2.3 g

Sugars5.3 g

Total Fat63 g

Saturated Fat25 g

Monounsaturated Fat27 g

Polyunsaturated Fat2.4 g

Cholesterol195 mg

Sodium175 mg

Potassium946 mg

Calcium53 mg

Iron5 mg

Magnesium57 mg

Phosphorus442 mg

Zinc9.6 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A143 mcg

Vitamin E0.1 mg

Vitamin K2.5 mcg

Vitamin B61 mg

Vitamin B127 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.7 mg

Folate56 mcg

Choline5.4 mg

Caffeine0 mg

Water257 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 14. The excerpt below is the record exactly as published.

VEGETABLE BOUILLON Take four pounds of juicy beef, a knuckle of veal, two small turnips, two carrots, one soup bouquet, a small pod of red peppers, and three white onions

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