Beef Juice
From Durham cook book ..., 1921
Presented as published in 1921. 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
435Calories
47 gProtein
0 gCarbs
26 gFat
Full nutrition (32 nutrients)
Calories435 kcal
Protein47 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Cholesterol166 mg
Sodium127 mg
Potassium742 mg
Calcium45 mg
Iron3.9 mg
Magnesium50 mg
Phosphorus451 mg
Zinc8.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K3.2 mcg
Vitamin B61.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate25 mcg
Choline196 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 73. The excerpt below is the record exactly as published.
BEEF JUICE. Broil half a pound of lean juicy round steak, cut one inch thick, until each side is just seared and the juice will flow when cut. Divide into small pieces and press in a lemon squeezer (or a meat press if you have one.) Put the juice into a small saucepan and stand it in hot water, stir till the liquid is hot, but do not let it boil or cook enough to curdle. Salt slightly
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