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Vegetable Bouillon

Name: Vegetable Bouillon
Yield: 8 servings
Ingredients: Vegetable soup stock, 2 quarts; Tomatoes, cooked and strained, 2 cups; Bay leaves, 2; Salt, 1 tablespoon; Onions, grated, medium size, 2

From Vegetarian Cook Book, 1904

Serves 8

Should yield about one quart of soup.

Presented as published in 1904. 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

106Calories

7 gProtein

13 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories106 kcal

Protein6.8 g

Carbohydrates13 g

Fiber1.1 g

Sugars6.3 g

Total Fat3 g

Saturated Fat0.8 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.5 g

Cholesterol7.1 mg

Sodium1313 mg

Potassium421 mg

Calcium21 mg

Iron1.1 mg

Magnesium17 mg

Phosphorus88 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A17 mcg

Vitamin E0.4 mg

Vitamin K2.3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.1 mg

Folate25 mcg

Choline28 mg

Caffeine0 mg

Water309 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 3. The excerpt below is the record exactly as published.

VEGETABLE BOUILLON Vegetable soup stock, 2 quarts. Tomatoes, cooked and strained, 2 cups. Bay leaves, 2. Salt, 1 tablespoon. Onions, grated, medium size, 2

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