Presented as published in 1900. 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 Royal Victoria cook book, 1900
Serves 10
Can be used as a base for various soups.
A modern interpretation · AI-generated from the original record
Ingredients
- Six or 7 pounds of beef and bone
- 2 quarts of cold water
- Season only with pepper and salt
Method
Cut beef and bones, add cold water, and simmer for five hours.
Strain and remove fat by cooling.
Nutrition per serving
536Calories
81 gProtein
0 gCarbs
24 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 2. The excerpt below is the record exactly as published.
BOUILLON.—Six or 7 pounds of beef and bone, shank preferred, cut up and break the bones; add 2 quarts of cold water and simmer slowly five hours. Strain through a fine sieve; remove every particle of fat. This is done by letting the Bouillon get thoroughly cold. Season only with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.