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Bouillon Served Cold

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Bouillon Served Cold

Ingredients

Directions

  1. Bring water to a boil.

  2. Reduce heat to below boiling point and cook to avoid dissolving gelatin in the meat.

  3. Diminish the quantity of water by 1 pint.

  4. Serve cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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