. Bouillon cubes: their contents and food value compared with meat extracts and home-made preparations of meat. ), in addition tocontaining meat ex-tractives, containedgelatin from the boneand some of the foodelements in the vege-tables. It also con-tained a large proportion of the fat of the meat and bone. Table II,which shows the (omi)osition of homemade meat broths and meat andr-egetable soups when ready to serve, can not, of course, be compareddirectly with Table I, which shows the composition of commercialbouillon cubes before they are diluted with water for [fat- Trace\y\/ATER
. Bouillon cubes: their contents and food value compared with meat extracts and home-made preparations of meat. ), in addition tocontaining meat ex-tractives, containedgelatin from the boneand some of the foodelements in the vege-tables. It also con-tained a large proportion of the fat of the meat and bone. Table II,which shows the (omi)osition of homemade meat broths and meat andr-egetable soups when ready to serve, can not, of course, be compareddirectly with Table I, which shows the composition of commercialbouillon cubes before they are diluted with water for [fat- Trace\y\/ATER 99.^^ % -SALT & ASH }4>MEAT EXTRACT O. ^^/l. Ilii. 10.—Cup of bouillon prepared by dissolving one-fourth to one-eighth of a teaspoonful ( gram) ofsemisolid meat extract in a cup of water; largely waterbut has flavoring and stimulating value (1 cent a cup). BOUILLON CUBES: TllEIK CONTENTS AND FOOD VALUE. 7 The relative cost of the (oniineiTuil tuul homemade }>i-eparnti<)ii- tained for 10 cents. Ounc(. 1 These two preparations
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Keywords: ., bookcentury1900, bookdecade1910, bookpublisherwashi, bookyear1913
