A bouillon cube is dried broth or stock/soup formed into a cubical. Typically, it is made from dried vegetables, meat, a small portion of fat, salt and seasonings. bouillon is produced both in vegetarian and vegan types of stock bullions.
Back in the 17th century the English food writer Anne Blencowe wrote about meat bouillon, which is where history states its first appearance, where other places in the world it dates to around 1735. Centuries later around the 19th century several French cooks tried to patent bouillon cubes but got turned down because of the lack of originality.
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