Beef Broth
From A laboratory manual of foods and cookery, 1916
In reheating, be careful not to coagulate the albumin.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
338Calories
67 gProtein
0 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein67 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat7.8 g
Saturated Fat3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol184 mg
Sodium157 mg
Potassium919 mg
Calcium43 mg
Iron4 mg
Magnesium36 mg
Phosphorus655 mg
Zinc10 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.6 mg
Vitamin K3.6 mcg
Vitamin B61.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)19 mg
Folate11 mcg
Choline187 mg
Caffeine0 mg
Water386 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 60. The excerpt below is the record exactly as published.
Beef Broth Ingredients : \ Ib. round of beef i c. cold water salt
Cook this with the app: pantry check, scaling, and the assistant.