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Beef Extract
From The art of cookery, 1899
Serves 1
Serve in liquid form, or moisten thin slices of toasted bread, baked potato, boiled rice, or vermicelli with it.
Presented as published in 1899. 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
280Calories
44 gProtein
0 gCarbs
11 gFat
Full nutrition (15 nutrients)
Calories280 kcal
Protein44 g
Carbohydrates0.4 g
Total Fat11 g
Cholesterol120 mg
Sodium86 mg
Potassium698 mg
Calcium7.4 mg
Iron4.4 mg
Magnesium44 mg
Phosphorus386 mg
Zinc6.9 mg
Copper0.1 mg
Manganese0 mg
Water142 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 47. The excerpt below is the record exactly as published.
Beef Extract. — Broil a thick sirloin steak as directed on page 36. Put it on a hot plate, dust lightly with salt
Cook this with the app: pantry check, scaling, and the assistant.