Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoonful of butter
- 1 stalk of celery
- 2 quarts of hot water
- 1 cup of vinegar
- 1 teaspoonful of salt
- 1 chopped carrot
- 1 chopped onion
- 3 peppercorns
- 3 cloves
- 1 bay-leaf
- vinegar
- cloves
- salt
Directions
Court bouillon is used for boiling fresh-water fish or others which are without much flavor. It may be prepared beforehand, and used several times, or the vegetables may be added at the time the fish is boiled.
Fry in 1 tablespoonful of butter, 1 chopped carrot, 1 chopped onion, 1 stalk of celery.
Then add 2 quarts of hot water, 1 cup of vinegar or wine, 3 peppercorns, 3 cloves, 1 bay-leaf, 1 teaspoonful of salt.