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Beef Broth
From Buckeye cookery, 1892
Serves 4
Rice can be used instead of tapioca.
Presented as published in 1892. 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
254Calories
25 gProtein
20 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories254 kcal
Protein25 g
Carbohydrates20 g
Fiber0.8 g
Sugars2.2 g
Total Fat8.3 g
Saturated Fat3.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol75 mg
Sodium95 mg
Potassium437 mg
Calcium42 mg
Iron2.8 mg
Magnesium31 mg
Phosphorus246 mg
Zinc6.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C2.8 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60.7 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.3 mg
Folate14 mcg
Choline72 mg
Caffeine0 mg
Water588 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 324. The excerpt below is the record exactly as published.
one pound of good lean beef; put on in two quarts of cold water and boil slowly, keeping it well covered, one and one-half hours; then add half a tea-cup tapioca, which has been soaked three-quarters of an hour in water enough to cover, and boil half an hour longer. Some add, with the tapioca, a small bit of parsley, and a slice or two of onion. Strain before serving, seasoning slightly with pepper and salt. It is more strengthening to add, just before serving, a soft poached egg
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