Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

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Bouillon (with Vegetables)

Name: Bouillon (with Vegetables)
Yield: 8 servings
Ingredients: Five pounds of round of beef (no bone); Two and a-half quarts of water; One-half of a large onion; One-half slice of carrot; One-half slice of turnip; Eight pepper-corns; Three Cloves; Two eggs (whites only); One and a-half inch piece of cinnamon; One and a-half tea-spoonful of salt; One sprig of parsley; One sprig of thyme; One sprig of summer savory; Two small bay-leaves; One leaf of sage; One and a-half stalks of celery

From The Pattern cook-book, 1890

Serves 8

A modern interpretation · AI-generated from the original record

Ingredients

Five pounds of round of beef (no bone)
Two and a-half quarts of water
One-half of a large onion
One-half slice of carrot
One-half slice of turnip
Eight pepper-corns
Three Cloves
Two eggs (whites only)
One and a-half inch piece of cinnamon
One and a-half tea-spoonful of salt
One sprig of parsley
One sprig of thyme
One sprig of summer savory
Two small bay-leaves
One leaf of sage
One and a-half stalks of celery

Method

Remove every particle of fat from the meat, cut off a pound of the lean and set it aside; cut the remainder into small pieces, cover with water, heat slowly, and when boiling, simmer for six hours.
Add all the seasoning tied in a muslin bag, simmer for one hour, strain, and set away to cool.
Remove any fat that may have collected the next morning.
Chop the reserved pound of meat finely and add it to the soup, beating the whites of eggs and adding them with the shells while the soup is still cool.
Heat slowly, and when bubbling, keep it at this degree of heat for one hour.
Add salt if necessary, and strain through a napkin before serving.

Nutrition per serving

440Calories

84 gProtein

4 gCarbs

10 gFat

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 31. The excerpt below is the record exactly as published.

BOUILLON (with VEGETABLES). Five pounds of round of beef (no bone). Two and a-half quarts of water. One-haif of a large onion. One-half slice of carrot. One-half slice of turnip. Eight pepper-corns. Three Cloves. Two eggs (whites only). One and a-half inch piece of cinnamon. One and a-half tea-spoonful of salt. One sprig of parsley. One sprig of thyme. One sprig of summer savory. Two small bay-leaves. , One leaf of sage. One and a-half stalks of celery

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