Method of Cooking Protein
From A simple course in home economics for rural schools, 1916
Boiling toughens the fibers and dissolves out the gelatin, which is why it is better to cook meats below the boiling point.
Presented as published in 1916. 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
604Calories
86 gProtein
0 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein86 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol264 mg
Sodium264 mg
Potassium1340 mg
Calcium56 mg
Iron8.6 mg
Magnesium80 mg
Phosphorus824 mg
Zinc21 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E0.7 mg
Vitamin K5.6 mcg
Vitamin B62.2 mg
Vitamin B1210 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate20 mcg
Choline246 mg
Caffeine0 mg
Water281 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 36. The excerpt below is the record exactly as published.
MetJiod of Cooking Protein: Boil a thick piece of beef three hours. Boil a similar piece of beef
Cook this with the app: pantry check, scaling, and the assistant.