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Beef Extract
From How we cook in Tennessee .., 1906
Serves 1
Invaluable where solid food cannot be taken.
Presented as published in 1906. 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
290Calories
45 gProtein
0 gCarbs
11 gFat
Full nutrition (23 nutrients)
Calories290 kcal
Protein45 g
Carbohydrates0 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol114 mg
Sodium86 mg
Potassium532 mg
Calcium38 mg
Iron4.5 mg
Magnesium21 mg
Phosphorus400 mg
Zinc7 mg
Copper0.2 mg
Manganese0 mg
Vitamin B61.5 mg
Vitamin B124 mcg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Water143 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 167. The excerpt below is the record exactly as published.
Beef Extract. — Take a porterhouse steak about one inch thick; remove all fat; boil quickly over a brisk fire. Have ready a teacup, warmed in hot water; place beef in a lemon squeezer, extracting all juice into the cup. Season with salt
Cook this with the app: pantry check, scaling, and the assistant.