6 BULLETIN 27, U. S. DEPARTMENT OP AGRICULTURE. 



Table II. — Analyses of homemade meat preparations. 



Sam- 

 ple 

 No. 



Substance. 



Water. 



Fat. 



Ash. 



Salt. 



Per 

 cent. 

 1.07 

 .93 

 1.04 

 1.16 



Meat 

 and meat 

 extrac- 

 tives. 



Vegetables ! Un<Jater _ 

 and vege- i v ~r Y 

 table ex- L m t m f' d , 

 tractive. 1 material. 



1 



l 





Per 



cent. 



95.44 



94.26 



88.41 



88.22 



Per 

 cent. 

 1.72 

 2.49 

 3.27 

 5.12 



Per 

 cent. 

 1.45 

 1.33 



1.47 

 1.55 



Per cent. 

 1.21 

 1.63 

 1.02 



.94 



Per cent. ' Per cent. 

 0. IS 



2 



.. do 



.29 



3 

 •i 



Meat and vegetable soup 



do 



0. 79 j i 5. 04 

 .79 « 3.38 









Largely cellulose or vegetable fiber. 



MEAT AND VEGETABLE SOUP. 



fEAT-7s&ce 



\ WATER 97.73 °/o 



Meat and vegetable soups were prepared in the laboratory accord- 

 ing to the following recipe and cost schedule : A soup bone weighing 

 24 ounces, one-third of which was meat, was purchased for 10 cents. 



After being washed it 

 was placed in a large 

 kettle with 3 pints of 

 cold water and was 

 heated for three 

 hours, when the bone 

 and meat were re- 

 moved. One - fourth 

 of a small head of 

 cabbage, 1 onion, 1 

 carrot, a large potato, 

 and 2 small tomatoes, 

 all costing about 5 cents, were chopped and added to the soup. The 

 mixture was boiled for one hour, thickened slightly with a little flour, 

 and seasoned with salt and pepper. This furnished enough soup for 

 a family of five at a 

 cost of approximately 

 16 cents, not counting 



fuel. This homemade V^^^^^^^^^^^J/^lT"- Trace 



WATER 99.Wyo 



SALT & ASH 0./2% 

 MEA T EXTRA CT O. *?4°/o 



FlG. 10. — Cup of bouillon prepared by dissolving one- 

 fourth to one-eighth of a teaspoonful (1.0 gram) of 

 semisolid meat extract in a cup of water : largely water 

 but has flavoring and stimulating value (1 cent a cup). 



-SALT /.48°/o 

 -PLAA/T EXTRACT O. /4% 

 ^MEAT EXTRACT 0.60<y 



Fig. 9. — Cup of bouillon prepared by dissolving 1 cube in 

 a cup of water ; largely water and salt but has flavoring 

 and stimulating value (1 to 2 cents a cup). 



soup, in addition to 

 containing meat ex- 

 t ractives. contained 

 gelatin from the bone 

 and some of the food 

 elements in the vege- 

 tables. It also con- 

 tained a large proportion of the fat of the meat and bone. Table II, 

 which shows the composition of homemade meat broths and meat and 

 vegetable soups when ready to serve, can not, of course, be compared 

 directly with Table I, which shows the composition of commercial 

 bouillon cubes before they are diluted with water for serving. 



