Skip to main content
Main

Peptonized Beef Broth

A broth made by peptonizing beef with peptonizing powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Peptonized Beef Broth

Ingredients

Directions

The book gives no oven temperature. The 115°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare the beef

  1. Wipe and chop the lean beef.

  2. Add ½ cup water and cook over gentle heat until it boils, stirring constantly.

  3. Pour off the liquid and rub the meat to a paste, then add this to the liquid.

Peptonize and finish

  1. In a clean jar, combine ¼ tube of peptonizing powder with ½ cup cold water and mix thoroughly.

  2. Add the broth to the jar and shake well.

  3. Set aside in a warm place (115°F) for three hours.

  4. Then boil quickly, strain, and season.

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.

Explore the science

What each ingredient does

Lean beef
Provides the meat flavour and protein that form the broth's body.
Peptonizing powder
Enzymes partly break down the meat proteins, making the broth more digestible and savoury.

The step that matters

Holding the mixture warm for three hours. The enzymes in the peptonizing powder work only within a moderate warm range. Too cool and little breakdown happens; too hot and the enzymes can be damaged, so keeping the jar warm but not hot matters.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes