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Stewed Beef Essence
From The household cook book, 1902
Serves 1
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
685Calories
98 gProtein
0 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein98 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol299 mg
Sodium299 mg
Potassium1520 mg
Calcium64 mg
Iron9.8 mg
Magnesium91 mg
Phosphorus934 mg
Zinc24 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E0.8 mg
Vitamin K6.4 mcg
Vitamin B62.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)25 mg
Folate23 mcg
Choline279 mg
Caffeine0 mg
Water318 g
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.
pepper to taste. Chicken or any other meat can be treated the same way. The pure essence of meat, thus ex- tracted, will be received by the most delicate stomach, and is also valuable where considerable nutriment is required in a concentrated form. A single tablespoon can be taken by an invalid, and would afford as much sustenance as ^ pint of broth. It becoihes a jelly when cold, and may in this way be eaten with chicken or game. 582 INVALID COOKERY STEWED BEEF ESSENCE.— Cut i lb. of beef into bits, salt it
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