Walmart.comWyler's Beef Instant Bouillon Cubes are 3.25 oz.

A small cube of dehydrated stock is called a stock cube and can be found in Canada, the US, Australia, Ireland, New Zealand, South Africa and the UK.It is usually made from dehydrated vegetables, meat stock, a small portion of fat, salt, and seasonings, shaped into a cube.There are also vegetarian and vegan types.It is also available in liquid form.

Anne Blencowe, an English food writer who died in 1718, wrote about dehydrated meat stock in the form of tablets.In the early 19th century, several French cooks tried to patent bouillon cubes and tablets, but were turned down because they were not original.Nicolas Appert proposed dehydrated bouillon in the 19th century.There is a citation needed.

In the 18th and 19th century, portable soup was a type of dehydrated food.It was used in the production of meat extract and bouillon cubes.Veal glue is also known as pocket soup.It is a descendant of French cooking.For a long time, it was a staple of seamen and explorers.It was a filling and healthy dish.It was convenient for private families to make portable soup by putting one of the cakes in a saucepan with about a quart of water and a little salt.[4]

German chemist Justus von Liebig developed meat extract in the 19th century, but it was more expensive than bouillon cubes.

Auguste Escoffier, one of the most accomplished French chefs of his time, is credited with inventing the cube, as well as many other advances in food preservation.[5]

The first bouillon cubes were produced by Oxo in 1910.Salt contents of at least 10 brands were available by 1913.[6]

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