Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Bouillon
From Superior cook book, 1905
Serves 8
A rich broth suitable for soups or as a base for other dishes.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 pounds of beef cut in small pieces
- 5 quarts of cold water
- 1 tablespoonful of all-spice
- 2 onions cut hue
- 1 grated carrot
- 1 head of celery
- 2 tomatoes
- 1 dozen whole cloves
- salt
- black pepper
- a little nutmeg
- a little mace
Method
Add beef to cold water and simmer slowly for 3 hours.
After boiling, add salt, black pepper, all-spice, onions, carrot, celery, tomatoes, and cloves.
Boil slowly for 3 more hours, strain, and set aside.
Remove fat the next day and boil again.
Just before serving, add nutmeg and mace.
Nutrition per serving
216Calories
26 gProtein
10 gCarbs
9 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 1. The excerpt below is the record exactly as published.
Bouillon. To .") pounds of beef cut in small pieces, add 5 quarts of cold water. Simmer slowly (J hours. A shank of lieef l)roken twice across and once lengthwise is equallv good. After boiling 3 liours slowly, add salt, black pepper, 1 tablespoonful of all- spice, 2 onions cut hue, 1 gi-ated carrot, 1 head of celery, 2 tomatoes, 1 dozen whole cloves. Boil slowly 3 hours longei', sti-ain and set away. Next day remove tlie fat and boil. Just !)efore serving, add a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.