Preparation of Kreatin
From Principles of food preparation, 1914
Commercial meat extracts can be used instead of chopped beef, omitting the first two steps.
Presented as published in 1914. 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
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 41. The excerpt below is the record exactly as published.
Preparation of Kreatin 1. Mince finely some lean beef, and steep it in water until all the soluble matter has been dissolved out. 2. Decant or filter the liquid, and heat it to boiling. Filter again after scum has formed. 3. Cautiously add a saturated solution of lead acetate, drop by drop, to the filtrate from 2, until there is no longer any precipitation. If any precipitation has taken place it should be removed by filtration. 4. Pass sulphuretted hydrogen
Cook this with the app: pantry check, scaling, and the assistant.