BOUILLON CUBES: THEIR CONTENTS AND FOOD VALUE. 



Fig. 3. — Best 



{FATO.94% 

 \WATE/? 2U4 % 



SALT 3.// °/o 



AS// OT//E/? 77VAA/ SALT rX92<& 



MEAT EXTRACT 56.83 % 



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 4.5 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 to or greater 



Fig. 4, 



$ EAT 0.53% 

 \WATE/? 2/.86<yo 

 SALT/&S2 % 



AS// OT//E/? T//AA/SALT /2.60% 

 MEATEXrA?ACT^S.e9% 



-Poorest grade semisolid meat extract (53 cents 

 for 4 ounces.) 



