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Beef Juice
From A year's cookery, 1880
Serves 1
Consult a doctor regarding the proportion of water.
Presented as published in 1880. 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
330Calories
20 gProtein
0 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories330 kcal
Protein20 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat1 g
Cholesterol84 mg
Sodium72 mg
Potassium303 mg
Calcium13 mg
Iron2.1 mg
Magnesium20 mg
Phosphorus175 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate7.9 mcg
Choline0 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 341. The excerpt below is the record exactly as published.
Beef Juice. — Mince finely a quarter of a pound of fresh raw lean beef. Add to it gradually a quarter of a pint of cold water, and squeeze it with the back of a silver spoon. Let it stand a few 440 A YEAR'S COOKERY. minutes, then press it through a line wire sieve, add salt
Cook this with the app: pantry check, scaling, and the assistant.