French Beef Essence
From Delicate dishes, 1896
Dose: 1/2 teaspoon hourly, and more if patient desires.
Presented as published in 1896. 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
405Calories
52 gProtein
16 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories405 kcal
Protein52 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat17 g
Saturated Fat6.6 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol150 mg
Sodium159 mg
Potassium1092 mg
Calcium166 mg
Iron7.3 mg
Magnesium93 mg
Phosphorus507 mg
Zinc12 mg
Copper0.5 mg
Manganese3.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A9 mcg
Vitamin E0.7 mg
Vitamin K44 mcg
Vitamin B61.3 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate16 mcg
Choline142 mg
Caffeine0 mg
Water399 g
As published
This recipe was extracted from Delicate dishes (1896), page 57. The excerpt below is the record exactly as published.
FRENCH BEEF ESSENCE. One half pound of chopped lean beef, j^ pint of iukewarm water, 4 drops of muriatic acid. Put all together in a glass fruit jar, cork tight, shake every 15 minutes for 3^ hours, then strain, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.