||This article needs additional citations for verification. (February 2008)|
A bouillon cube [ˈbuːjɒn kjuːb] (US and Canada) or stock cube (Australia, Ireland, New Zealand, South Africa, UK) is dehydrated bouillon (French for broth) or stock formed into a small cube about 15 mm wide. It is typically made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in granular form.
Dehydrated meat stock, in the form of tablets, was widely known in the 18th century, at least as early as 1735. Various French cooks in the early 19th century—Lefesse, Massué, and Martine—tried to patent bouillon cubes and tablets, but were turned down for lack of originality. Nicolas Appert also proposed such dehydrated bouillon in 1831.
See also 
|Wikimedia Commons has media related to: Bouillon cube|
- Vincent La Chapelle, Le cuisinier moderne, as cited in Davis
- Jennifer Davis, Defining Culinary Authority: The Transformation of Cooking in France, 1650-1830, Louisiana State University Press, 2013, p. 154f
- "Bouillon Cubes – Journal of Industrial & Engineering Chemistry (ACS Publications)". Pubs.acs.org. 2002-05-01. Retrieved 2010-05-31.