. Bouillon cubes: their contents and food value compared with meat extracts and home-made preparations of meat. Poorest FAT ^IVATER SALT °/o AS//077y£r/? T/M/VSALT&.96y<:^ /^EAT EXTRACT 2-^.93 % aade fluid meat extract (4ti <-enlsfor 3i evinces). BOUILLON CUBES : THEIE CONTENTS AND FOOD VALUE. COMPARISON OF THE FOOD VALUE AND COST OF A HOMEMADEBEEF BROTH AND A HOMEMADE MEAT AND VEGETABLE SOUP WITHBOUILLON CUBES, SEMISOLID MEAT EXTRACTS, AND SIMILARPREPARATIONS. To determine how the cost of meat extract obtained in bouilloncubes, semisolid meat extracts, and other meat
. Bouillon cubes: their contents and food value compared with meat extracts and home-made preparations of meat. Poorest FAT ^IVATER SALT °/o AS//077y£r/? T/M/VSALT&.96y<:^ /^EAT EXTRACT 2-^.93 % aade fluid meat extract (4ti <-enlsfor 3i evinces). BOUILLON CUBES : THEIE CONTENTS AND FOOD VALUE. COMPARISON OF THE FOOD VALUE AND COST OF A HOMEMADEBEEF BROTH AND A HOMEMADE MEAT AND VEGETABLE SOUP WITHBOUILLON CUBES, SEMISOLID MEAT EXTRACTS, AND SIMILARPREPARATIONS. To determine how the cost of meat extract obtained in bouilloncubes, semisolid meat extracts, and other meat preparations compareswith homemade beef broth, and meat and vegetable soup, the in-vestigator preparedtwo kinds of home-made soup, keepingcareful account of theactual cost. BEEF U/\/D£T£-/tAf/A/SO ; SALT /.07yM£A T6t M£>^T£?a79/KrrA/£;S/.S/ % Fig. 7.—Cup of homemade beef broth ready to serve:prepared especially for children and invalids; morenutritious than the commercial .preparations (4Jcents a cup). T w o half - poundportions of groundbeef Avere bought for13 cents each, or at therate of 25 cents perpound, a high price for this meat. One pint of cold water wasadded to each lot. The mixtures were stirred and allowed to standin the cold for 15 minutes. They were then placed on the stove andbrought to a boil. A pinch of salt was added. The broth, whichcontained some of the smaller particles of the meat, amounted to 1pint or 3 cups. Tlie price, therefore, using expensive meat of thiskind, would be about 4^. cents per cup. This cost, of course, could be greatly reduced bypurchasing the meatat a lower - pricedmarket, or using aless expensive of the brothare given in Table Table III it isseen that the amountof meat
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Keywords: ., bookcentury1900, bookdecade1910, bookpublisherwashi, bookyear1913
