. Bulletin. BOUILLON CUBES: THEIR CONTENTS AND FOOD Fig. 3.—Best { \WATE/? 2U4 % SALT °/o AS// OT//E/? 77VAA/SALTrX92<& MEAT EXTRACT % jrade semisolid meat extract (45 cents for 2 ounces.) COMPARISON OF NUTRITIVE VALUE AND COST OF BOUILLON CUBES WITH SEMISOLID MEAT EXTRACT, FLUID MEAT EXTRACT, AND COMMERCIAL MEAT JUICE. SEMISOLID MEAT EXTRACT. The ordinary meat extracts sold on the market in jars contain from 45 to 65 per cent of meat extract, 15 to 25 per cent of water, 5 to 20 per cent of salt, and 10 to 20 per cent of ash other than salt. The best meat ex-
. Bulletin. BOUILLON CUBES: THEIR CONTENTS AND FOOD Fig. 3.—Best { \WATE/? 2U4 % SALT °/o AS// OT//E/? 77VAA/SALTrX92<& MEAT EXTRACT % jrade semisolid meat extract (45 cents for 2 ounces.) COMPARISON OF NUTRITIVE VALUE AND COST OF BOUILLON CUBES WITH SEMISOLID MEAT EXTRACT, FLUID MEAT EXTRACT, AND COMMERCIAL MEAT JUICE. SEMISOLID MEAT EXTRACT. The ordinary meat extracts sold on the market in jars contain from 45 to 65 per cent of meat extract, 15 to 25 per cent of water, 5 to 20 per cent of salt, and 10 to 20 per cent of ash other than salt. The best meat ex- tracts, therefore, contain more than twice as much meat extract as the best of the bouillon cubes, and one - tenth as much of the table salt. Bouillon cubes are commonly made from semisolid meat extracts by the addition of varying amounts of plant extracts, salt, and flavoring matter. The cost of semisolid meat extracts at retail is cents for 2 ounces or more. The bouillon cubes on the market are sold at from 1 to 2 cents each and it takes from 15 to 20 cubes to weigh 2 ounces. This would make the cost of 2 ounces of bouillon cubes 25 to 40 cents. It is, therefore, apparent that the cubes which contain about two-thirds salt and never more than 28 per cent meat extract, are an expensive form of securing meat ex- tract. The 45 cents, if spent for semisolid meat extracts, will purchase two to three times the amount of meat extract that it is possible to ob- tain for the same money in the form of bouillon cubes. Those wishing to make bouillon from the semisolid meat extract can do so at practically no additional cost by adding salt to the extract and water to suit their own taste, making a bouillon of greater value at a much smaller cost, which differs from the commercial bouillon prepared from cubes only in that it does not contain plant extract and does not have the special flavor characteristic of the cube. Bouillon pre- pared in this way possesses stimulating value equal
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Keywords: ., bookcentury1800, bookdecade1880, bookpublisherwashingtongovtprin
