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Beef Juice
From The farm cook & rule book, 1923
Serves 1
One pound of meat will make about 0.5 cupful of the juice.
Presented as published in 1923. 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
871Calories
94 gProtein
0 gCarbs
52 gFat
Full nutrition (32 nutrients)
Calories871 kcal
Protein94 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat52 g
Saturated Fat21 g
Monounsaturated Fat23 g
Polyunsaturated Fat2 g
Cholesterol331 mg
Sodium254 mg
Potassium1483 mg
Calcium91 mg
Iron7.9 mg
Magnesium100 mg
Phosphorus903 mg
Zinc17 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K6.4 mcg
Vitamin B62.8 mg
Vitamin B126.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)28 mg
Folate50 mcg
Choline392 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 138. The excerpt below is the record exactly as published.
Beef Juice Cut round steak into small portions or grind in a food chop- per. Place in a double boiler and add a little salt
Cook this with the app: pantry check, scaling, and the assistant.