Dolley Madison’s Hospitable Sherry Bouillon Soup
Recipe: #42662
April 12, 2024
Categories: Roast Beef, Beef Chuck, New England Alcohol, Wine, Turnips, more
"Chef Rysavy, in a TREASURY OF WHITE HOUSE COOKING, tells us that Dolley liked to let her bouillon stand overnight before skimming off the fat. She would store the bouillon in a cool place and heat a portion of it as needed. Just before hot bouillon was served, a little sherry was added. Serves 20. The spices I added myself, I think they would have been in a muslin bag."
Original is 20 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (219.5 g)
- Calories 337.6
- Total Fat - 23.4 g
- Saturated Fat - 9.4 g
- Cholesterol - 108.4 mg
- Sodium - 446.2 mg
- Total Carbohydrate - 3.5 g
- Dietary Fiber - 1.2 g
- Sugars - 1.7 g
- Protein - 26.8 g
- Calcium - 37.9 mg
- Iron - 2.9 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place all ingredients whole except the sherry in a large pot and simmer for 6 hours.
Step 2
Cool and strain. Save and use these items in other recipes.
Step 3
Let bouillon stand overnight before skimming off the fat.
Step 4
She would store the bouillon in a cool place (refrigerator)and heat a portion of it as needed.
Step 5
Just before hot bouillon was served, a little sherry was added.
Tips
No special items needed.
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