Beef Essence
From The official handbook for the National Training School for Cookery, 1891
The meat can be used again for second stock.
Presented as published in 1891. 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
1320Calories
78 gProtein
0 gCarbs
109 gFat
Full nutrition (27 nutrients)
Calories1320 kcal
Protein78 g
Carbohydrates0 g
Fiber0 g
Total Fat109 g
Saturated Fat44 g
Monounsaturated Fat48 g
Polyunsaturated Fat4.2 g
Cholesterol336 mg
Sodium268 mg
Potassium1211 mg
Calcium36 mg
Iron8.3 mg
Magnesium77 mg
Phosphorus699 mg
Zinc16 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B61.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate32 mcg
Water260 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 158. The excerpt below is the record exactly as published.
Beef Essence. 423 SICK-ROOM COOKERY. Lesson No. 2. BEEF ESSENCE. Average cost of " Beef Essence." INGREDIENT. 1 lb. of gravy beef gd. Time required, about two hours. Now we will show you how to make Beef Essence. 1. We take one pound of gravy beef and cut off all fat and gristle with a sharp knife. 2. We cut the lean up into small pieces, and put them into a jar. 3. We put the cover over the jar and tie a piece of paper over it. 4. We take a saucepan half full of boiling water, and stand it on the fire. 5. We stand the jar in the saucepan of boiling water to steam for two hours. The water must not cover the jar. 6. When it is done we take a strainer and put it over a basin. 7. We strain off the liquor into the basin, and flavour it with pepper and salt
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