gluten-freedairy-freenut-free
Vegetable Bouillon
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
- Vegetable soup stock, 2 quarts
- Tomatoes, cooked and strained, 2 cups
- Bay leaves, 2
- Salt, 1 tablespoon
- Onions, grated, medium size, 2
Method
Mix all ingredients and let simmer slowly for 2-3 hours.
Strain, reheat, and serve.
Nutrition per serving
106Calories
7 gProtein
13 gCarbs
3 gFat
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.