Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Beef Bouillon
From The Institute cook book, 1913
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- 6 poimds beef and bone
- 2 quarts water
- Pepper
- salt
Method
Cut and break the beef and bone, and put it in the water, letting it simmer for five or six hours.
Then cool and strain through a sieve, removing all fatty matter.
Reheat, seasoning to taste with pepper and salt.
Nutrition per serving
542Calories
81 gProtein
2 gCarbs
24 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 13. The excerpt below is the record exactly as published.
BEEF BOUILLON 6 poimds beef and bone 2 quarts water Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.