BOUILLON CUBES: THEIR CONTENTS AND FOOD VALUE. 
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- 
Fi< 
$FAT0.94% 
\yVATEf? 2U4 % 
SALT 3.// °A> 
ASSY Or/J£rfi 7H4A/ SALT TZ32<fr> 
MEAT EXTRACT 56. 63 % 
-Best grade semisolid meat extract (45 cents 
for 2 ounces.) 
t r a c-t s , 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 45 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 
Fig. 4. 
$&4T0.53% 
\wAT£r/? 2/.ae<y 
-SALT/a32 % 
AS// OT//E/P TMAA/SALT /2.SO% 
M£AT£XT7?ACT^S.S3% 
-Poorest grade semisolid meat extract (5o cents 
for 4 ounces.) 
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 
