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Beef Essence
From The Pattern cook-book, 1890
Serves 1
This is an invaluable aliment for persons who are or have been very ill.
Presented as published in 1890. 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
22Calories
5 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories22 kcal
Protein4.5 g
Carbohydrates0 g
Fiber0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol20 mg
Sodium73 mg
Potassium82 mg
Calcium22 mg
Iron0.2 mg
Magnesium8.5 mg
Phosphorus57 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0.8 mg
Vitamin A0.5 mcg
Vitamin B60 mg
Vitamin B122.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate11 mcg
Water20 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 250. The excerpt below is the record exactly as published.
BEEF ESSENCE. Have the meat chopped very fine, place it in a fruit-jar, and screw on the top of the jar, but not tightly, or the jar will burst. Set the jar in a saucepan of cold water, heat the water slowly, and keep it near the boiling point for four hours. Pour off the juice from the meat, and press the latter to extract every drop of the essence, using for the purpose a lemon-squeezer, or a meat- squeezer that is sold for this particular work. Season slightly with salt when serving
Cook this with the app: pantry check, scaling, and the assistant.