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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