Beef Essence
From Public school household science, 1905
The liquid should be bright red and taste like soup.
Presented as published in 1905. 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
94Calories
5 gProtein
0 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein5.2 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat7.9 g
Saturated Fat3.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol23 mg
Sodium237 mg
Potassium74 mg
Calcium27 mg
Iron0.4 mg
Magnesium9.1 mg
Phosphorus40 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.7 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate0.9 mcg
Choline15 mg
Caffeine0 mg
Water298 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 49. The excerpt below is the record exactly as published.
One ounce of tinely chopped fresh beef, free CARING FOR INVALIDS. 113 from fat; pour over it eight ounces of soft water, add five or six drops of dilute hydrochloric acid, and fifty or sixty grains of common salt, stir well, and leave for three hours in a cool place. Strain the fluid through a hair sieve, press- ing the meat slightly ; adding gradually toward the end of the straining, two ounces of water
Cook this with the app: pantry check, scaling, and the assistant.