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Beef Broth
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
264Calories
34 gProtein
8 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein34 g
Carbohydrates8.4 g
Fiber2.1 g
Sugars5.2 g
Total Fat11 g
Saturated Fat4.3 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol100 mg
Sodium1306 mg
Potassium710 mg
Calcium71 mg
Iron3.7 mg
Magnesium47 mg
Phosphorus337 mg
Zinc8.3 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C7.9 mg
Vitamin A85 mcg
Vitamin E0.5 mg
Vitamin K5.9 mcg
Vitamin B60.9 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.5 mg
Folate27 mcg
Choline96 mg
Caffeine0 mg
Water570 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 403. The excerpt below is the record exactly as published.
Beef Broth. — Put 2 lbs. of beef into a kettle with two quarts and a half of cold water, a small table-spoonful of salt, and set it on a good fire. As the scum collects on the surface, skim it off ; when it begins to boil, add about a wineglassful of cold water to stop the boiling, and allow all the scum to come on the surface, in order to remove it. When no more of it comes up add a small turnip, a medium-sized carrot, two cloves, an onion, a stalk of celery, a leek, and a clove of garlic ; simmer constantly for about six hours, then add a table- spoonful of burned sug
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