Beef Juice
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
45Calories
9 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein8.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol24 mg
Sodium20 mg
Potassium122 mg
Calcium4.8 mg
Iron0.5 mg
Magnesium4.5 mg
Phosphorus87 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate1.5 mcg
Choline25 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 48. The excerpt below is the record exactly as published.
BEEF JUICE. Heat a slice of the round of beef a few seconds over a clear fire, to start the flow of the juices; turn frequently. Cut meat in pieces and ex- press the juice, using a lemon squeezer or meat press. Season with salt
Cook this with the app: pantry check, scaling, and the assistant.