BULLETIN 
U. S. DEPARTMENT OF AGRICULTURE. 
Table II. — Analyses of homemade meat preparations. 
Sam- 
ple 
No. 
Substance. 
! 
Water.' Fat. 
Ash. 
Salt. 
Meat 
and meat 
extrac- 
tives. 
Vegetables 
and vege- 
table ex- 
tractives. 
Undeter- 
mined 
material. 
1 
Beef broth 
Per Per 
cent, < cent. 
95.44 1 1.72 
94.26 ! 2.49 
88.41 i 3.27 
88. 22 ; 5. 12 
Per 
cent. 
1.45 
1.33 
1.47 
1.55 
Per 
cent. 
1.07 
.93 
1.04 
1.16 
Per cent. 
1.21 
1.63 
1.02 
.94 
Per cent. 
Per cent. 
0.18 
2 
do 
.29 
i 5. 04 
!3.3& 
3 
4 
Meat and vegetable soup 
do 
0.79 
.79 
Largely cellulose or vegetable fiber. 
MEAT AND VEGETABLE SOUP. 
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 
[ EXT- Trace 
\WATER 37.7&°/° 
SALT /.43°/o 
-PLAA/T EXTRACT O. /4 % 
WEATEXTPACT 0.60°/o 
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). 
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 
in addition to 
meat ex- 
tractives, 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. 
soup, 
containing 
[FAT- Trace 
\yVATER 99.4-4 °/o 
■SALT & ASH 0./2<&> 
MEAT EXTRACT 0. 44%> 
Pig. 10. — ('up of bouillon prepared by dissolving on<-- 
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). 
