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Essence of Meat
From The household cook book, 1902
Serves 2
Chicken or any other meat can be treated the same way.
Presented as published in 1902. 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
660Calories
39 gProtein
0 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein39 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat22 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.1 g
Cholesterol168 mg
Sodium134 mg
Potassium606 mg
Calcium18 mg
Iron4.2 mg
Magnesium39 mg
Phosphorus349 mg
Zinc8.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 433. The excerpt below is the record exactly as published.
ESSENCE OF MEAT.— Take 1 pound of good lean beef (have it free from fat and skin), chop it into small jjieces, and put it into a glass fruit jar adding 1 tablespoon of water
Cook this with the app: pantry check, scaling, and the assistant.