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Beef Broth
From The century cook book, 1894
Serves 4
Other meat broths can be made in the same manner.
Presented as published in 1894. 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
44Calories
1 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein1.4 g
Carbohydrates8.2 g
Fiber0.4 g
Sugars0.9 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0.2 mg
Sodium81 mg
Potassium20 mg
Calcium18 mg
Iron0.5 mg
Magnesium4 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline2.4 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 104. The excerpt below is the record exactly as published.
Beef Broth. Cut some pieces of lean beef into small pieces, cover with cold water, and boil until the meat comes to pieces; then strain through a colander and let the broth stand until cold. Take off any particles of fat that are on top, season with salt and pepper, and add small squares of toasted bread
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