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Beef Juice
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
946Calories
57 gProtein
73 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories946 kcal
Protein57 g
Carbohydrates73 g
Fiber2.7 g
Sugars9.7 g
Total Fat48 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat16 g
Omega-31.8 g
Cholesterol150 mg
Sodium114303 mg
Potassium923 mg
Calcium244 mg
Iron11 mg
Magnesium70 mg
Phosphorus761 mg
Zinc13 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E4 mg
Vitamin K85 mcg
Vitamin B61.3 mg
Vitamin B125.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)18 mg
Folate120 mcg
Choline151 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 81. The excerpt below is the record exactly as published.
BEEF JUICE. Place half a pound of lean, juicy beef on a broiler over a clear, hot fire; heat it through; press out the juice with a lemon-squeezer into a hot cup; add salt, and serve with toast or crackers
Cook this with the app: pantry check, scaling, and the assistant.