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Meat Extract and Fibrin

Examine tinned provisions for metallic globules that may be injurious.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Meat Extract and Fibrin

Ingredients

Directions

  1. Thoroughly extract raw meat with cold water to obtain a liquid.

  2. Keep the extract at a low temperature to retain soluble albumen.

  3. Boil down the extract until the albumen curdles and separates.

  4. Filter the liquor and concentrate it to form a nearly solid brown mass.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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