. Bouillon cubes: their contents and food value compared with meat extracts and home-made preparations of meat. (IJ cents a cup). 6 BULLETIN 27, U. S. DEPARTMENT OF AGRICULTURE. Table II.—.l»(//y/. of homemade meat [jreiHirutions. Sam-pleNo. Suljstancc. Water. Fat. Ash. Salt. Meatand meatextrac-tives. Vegetablesand vege-table ex-tractives. Undetor- mined material. 1 Beef broth Per cent. Per Per Per Per cent. .94 Per cent. Per 2 do . 3 4 Meat and vegetable soup do
. Bouillon cubes: their contents and food value compared with meat extracts and home-made preparations of meat. (IJ cents a cup). 6 BULLETIN 27, U. S. DEPARTMENT OF AGRICULTURE. Table II.—.l»(//y/. of homemade meat [jreiHirutions. Sam-pleNo. Suljstancc. Water. Fat. Ash. Salt. Meatand meatextrac-tives. Vegetablesand vege-table ex-tractives. Undetor- mined material. 1 Beef broth Per cent. Per Per Per Per cent. .94 Per cent. Per 2 do . 3 4 Meat and vegetable soup do 1 Largely cellulose or vegetable filter. MEAT AND VEGETABLE SOUP. Meat and vegetable soups were prepared in the laboratory accord-ing to the following recipe and cost schedule: A soup bone weighing24 ounces, one-third of which was meat, was purchased for 10 cents. After being washed itwas placed in a largekettle with -j pints ofcold water and washeated for threehours, when the boneand meat were re-moved. One - fourthof a small head ofcabbage. 1 onion, 1carrot, a large potato,and 2 small [/y^T- Trcfce \ WATER SALT /.^Vo~PLAA/r EXTRACT O. /4? %^MEATEXTRACT Fig. 9.—Cup of bouillon prepared by dissolving 1 cube ina cup of water ; largely water and salt but has flavoringand stimulating value (i to 2 cents a cup). all costing about 5 cents, Avere chopped and added to the soup. Themixture was boiled for one hour, thickened slightly with a little flour,and seasoned with salt and pepper. This furnished enough soup fora family of five at acost of approximatelyIG cents, not countingfuel. This homemadeSOU}), 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 Tab
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Keywords: ., bookcentury1900, bookdecade1910, bookpublisherwashi, bookyear1913
