Beef Essence
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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
676Calories
134 gProtein
0 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein134 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat16 g
Saturated Fat5.9 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol367 mg
Sodium314 mg
Potassium1837 mg
Calcium87 mg
Iron8.1 mg
Magnesium73 mg
Phosphorus1311 mg
Zinc20 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E1.3 mg
Vitamin K7.3 mcg
Vitamin B63.8 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)39 mg
Folate23 mcg
Choline375 mg
Caffeine0 mg
Water773 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 139. The excerpt below is the record exactly as published.
Beef Essence. — Free one pound of round of beef from fat and bone; cut into small pieces; put into a Mason jar; add a i)int of cold water, allow to stand for one-half an hour; put into a pan of water and heat gradually to 130° F; keep at about that tem])erature for three hours ; or, instead of heating, add a few drops of dilute hydrocldoric acid, and allow to stand for an hour, stirring occasionally; strain, season with salt
Cook this with the app: pantry check, scaling, and the assistant.