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Peptonized Beef Broth

A broth made from lean beef, peptonizing powder, and water, simmered and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Peptonized Beef Broth

Ingredients

Directions

Prepare the beef

  1. Wipe and chop the lean beef.

  2. In a pot, add the beef and 4 cups of water, then cook over gentle heat until it boils, stirring constantly.

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

Peptonize

  1. In a jar, mix the peptonizing powder with the remaining ½ cup of water thoroughly.

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

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

Finish

  1. Bring to a boiling point, then strain and season to taste.

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
Supplies the protein and meaty flavor that the broth is built from.
Peptonizing powder
Enzymes that break the meat's proteins into smaller peptides, adding savory flavor and body.

The step that matters

Holding the jar warm for 3 hours. The enzymes in the peptonizing powder work best within a fairly narrow warm range. Too cool and they act slowly, too hot and they lose activity, so the broth may not develop its full flavor.

“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.

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