Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Bouillon of Beef
From The art of German cooking and baking, 1922
Serves 6
This soup is very strong. Boiled in this way the meat is tender and nourishing.
A modern interpretation · AI-generated from the original record
Ingredients
- 3 lbs. of beef
- 1 lb. of soupbone
- 4 qts. water
- Salt
- Soupgreens
Method
Soupbone, soupgreens, and salt and water are put over the fire to boil one hour, then the beef is added and the whole is boiled slowly for another 2 or 3 hours.
Strain after boiling.
Nutrition per serving
342Calories
49 gProtein
0 gCarbs
16 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 1. The excerpt below is the record exactly as published.
BOUILLON OF BEEF. 3 lbs. of beef Salt 1 lb. of soupbone 4 qts. water Soupgreens
Cook this with the app: pantry check, scaling, and the assistant.