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Stock cubes are not made of dehydrated broth. The main ingredients are Salt, Fat and hydrolytic modified protein (which is responsible for the "meaty" taste) plus flavour enhancer. Rainer Zenz, 87.185.111.154 (talk) 13:35, 11 April 2008 (UTC)[reply]
Not quite. Liebig invented meat extract, which is a viscous fluid, not dry like a bouillon cube. But dehydrated stock existed long before that -- see the new reference in the article. --Macrakis (talk) 01:36, 8 May 2013 (UTC)[reply]
