Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

gluten-freedairy-freenut-free

Bouillon

Name: Bouillon
Yield: 17 servings
Ingredients: a piece of the under round of beef, weighing about ten pounds; a piece weighing about one pound; nine pints of water; one large onion sliced thin; one slice of carrot; a slice of turnip; three dozen pepper corns; six whole cloves; a small piece of cinnamon; two sprigs of thyme; two sprigs of summer savory; three bay leaves; a small leaf of sage; two sprigs of parsley; three blades of celery; three teaspoonfuls of salt; the whites of three eggs

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 17

This recipe yields a clear broth suitable for serving as a soup base.

A modern interpretation · AI-generated from the original record

Ingredients

a piece of the under round of beef, weighing about ten pounds
a piece weighing about one pound
nine pints of water
one large onion sliced thin
one slice of carrot
a slice of turnip
three dozen pepper corns
six whole cloves
a small piece of cinnamon
two sprigs of thyme
two sprigs of summer savory
three bay leaves
a small leaf of sage
two sprigs of parsley
three blades of celery
three teaspoonfuls of salt
the whites of three eggs

Method

Select a piece of the under round of beef, weighing about ten pounds.
Trim off all the fat and cut off a piece weighing about one pound.
Cut the rest into small pieces.
Put it in a soup kettle with nine pints of water.
Let it slowly come to a boil.
Skim thoroughly and move the kettle back where the liquid will keep boiling slowly but steadily for six hours.
Then add onion, carrot, turnip, and a small muslin bag containing spices and herbs.
Stir in salt.
Let all cook for one hour, then boil vigorously for one minute.
Strain and set away to cool.
The next day skim off all the grease.
Put stock into the soup kettle with the chopped meat.
Beat the whites of three eggs until very light, stir into the kettle.
Place on the range and heat to boiling point, stirring occasionally.
When the soup bubbles, move to the back, cover, and keep just at boiling point for one hour.
Taste for seasoning and strain through a wet bag.

Nutrition per serving

473Calories

65 gProtein

4 gCarbs

22 gFat

Estimated from matched ingredients across 17 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 41. The excerpt below is the record exactly as published.

Bouìllon Selbct a piece of the under round of beef , weighing about tea pounds. Trim off ali the fat and cut off a piece weighing abont one pound. Cut the rest in amali pieces. Put it in a soup kettle with nine pinta of water. Let it alowly come to a boil. Skim thoroughly and move the kettle back where the liquid will keep boiling alowly but ateadily for aix houra. Then add one large onion aliced thin, one alice of carrot, a alice of turnip, and a amali mualin bag containing the foUowing apicea and herba : thiee dozen pepper coma, aix whole clovea, amali piece of cin- namon, two apriga of thyme and aummer aavory, three bay leaves, a amali leaf of aage, two apriga of paraley, and three bladea of celery. Alao atir in three teaapoonfula of aalt. Let ali cook one hour, then draw the kettle to the front of range and boil vigoroualy for one minute. Strain and aet away to cooL The next day akim off ali the greaae. Put atock into the soup kettle with the piece of meat which waa cut off the day before. See that it ia chopped yery fine. Beat the whitea of thiee eggs

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