President Harrison's Famous Bouillon
November 22, 2021
"This Famous Bouillon was the first course served by Mrs. Harrison in an early 1890's White House Thanksgiving meal. This was first published in the Indianapolis News."
- Serving Size: 1 (15.1 g)
- Calories 7.3
- Total Fat - 0.1 g
- Saturated Fat - 0.1 g
- Cholesterol - 1.5 mg
- Sodium - 28 mg
- Total Carbohydrate - 1 g
- Dietary Fiber - 0.2 g
- Sugars - 0.4 g
- Protein - 0.6 g
- Calcium - 2.6 mg
- Iron - 0.1 mg
- Vitamin C - 1 mg
- Thiamin - 0 mg
Cut the beef into pieces the size of a walnut
Taking care to not leave a particle of fat on them.
Pour on it, the water and let it boil up three times, skimming well each time, for if any of the grease is allowed to back into the soup, it will be impossible to get it clear.
Scrape the carrots, stick four cloves firmly into each side of the onions,
And put them in the soup.
Then add the celery seed, parsley, mace, pepper and salt.
Let this boil until the vegetables are tender, then strain though a muslin bag, return soup to the soup pot, and stir in the well-beaten (stiff)whites of the eggs.
Boil until the eggs gather to one side, skim off
And color (the soup) a delicate amber by burning a dessert spoonful (tablespoon) of brown sugar and stirring it into soup until sufficiently colored.
Wash the bag in warm water, pour the soup through again and serve.
Tips & Variations
No special items needed.