Beef Broth
From Canadian cook book, 1924
To remove fat, use a piece of bread or soft white paper, or cool broth and collect fat from top. Reheat broth over hot water, being careful not to have temperature higher than 135°F.
Presented as published in 1924. 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
685Calories
98 gProtein
0 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein98 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol299 mg
Sodium318 mg
Potassium1520 mg
Calcium78 mg
Iron9.8 mg
Magnesium95 mg
Phosphorus934 mg
Zinc24 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E0.8 mg
Vitamin K6.4 mcg
Vitamin B62.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)25 mg
Folate23 mcg
Choline279 mg
Caffeine0 mg
Water791 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 95. The excerpt below is the record exactly as published.
beef broth. INVALID FOODS AND BEVERAGES 815 BEEF TEA. 1 lb. round steak. ^ c. cold water. 1. Remove fat from meat, wipe with damp cloth. 2. Cut fine or put through meat chopper. 3. Put into glass or stone jar, add water, cover. 4. Place on a rack in kettle of cold water, heat gradually to 130°F.; keep at that temperature 13^ hours. 5. Strain, pressing the meat to extract all the juice. 6. Season with salt; serve. Note. — Beef tea may be served very cold or frozen as a water-ice. BEEF BROTH. 1 lb. lean beef. 2 c. cold water
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