Dehydrated meat stock, in the form of tablets, was known in the 17th century to English food writer Anne Blencowe, who died in 1718,[1] and elsewhere as early as 1735.

[2] Various French cooks in the early 19th century (Lefesse, Massué, and Martin) tried to patent bouillon cubes and tablets, but were turned down for lack of originality.

Portable soup of less extended vintage was, according to the 1881 Household Cyclopedia, "exceedingly convenient for private families, for by putting one of the cakes in a saucepan with about a quart of water, and a little salt, a basin of good broth may be made in a few minutes.

The invention of the bouillon cube is also attributed to Auguste Escoffier, one of the most accomplished French chefs of his time, who also pioneered many other advances in food preservation, such as the canning of tomatoes and vegetables.

[8] Maggi bouillon cubes are manufactured from iodized salt, hydrogenated palm oil, wheat flour, flavor enhancers (monosodium glutamate, disodium inosinate, disodium guanylate), chicken fat, chicken meat, sugar, caramel, yeast extract, onion, spices (turmeric, white pepper, coriander), parsley.