Meat extract
Query URLs
https://term.museum-digital.de/md-de/tag/19093
- Note
- "Meat extract is highly concentrated meat stock, usually made from beef. It is used to add meat flavour in cooking, and to make broth for soups and other liquid-based foods.
Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist. Liebig specialised in chemistry and the classification of food and wrote a paper on how the nutritional value of a meat is lost by boiling. Liebig´s view was that meat juices, as well as the fibres, contained much important nutritional value and that these were lost by boiling or cooking in unenclosed vessels. Fuelled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, Extractum carnis Liebig, to provide a nutritious meat substitute for those unable to afford the real thing. However, it took 30 kg of meat to produce 1 kg of extract, making the extract too expensive.[citation needed]" - (en.wikipedia.org 31.12.2021)
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Tasse mit Unterteller "Compagnie LIEBIG"
Die Tasse mit passender...
Object information
Image: Stiftung Domäne Dahlem - Landgut und Museum, Weiternutzung nur mit Genehmigung des Museums - CC BY-NC-SA -
Rezeptheft: Plantox Recept Buch
15-seitiges, kleines Heft im...
Object information
Image: Museum Wolmirstedt - RR-F -
Sammelbild der Liebig Company
Sammelbild, ein sogenanntes...
Object information
Image: Westfälisches Pferdemuseum - CC BY-NC-SA -
Karte aus der Sammelbildserie der Firma Liebig mit Darstellungen russischer Volkstrachten, Deutsches Reich, 1906
Eine Karte aus einer...
Object information
Image: Museum Berlin-Karlshorst - CC BY-NC-SA -
Karte aus der Sammelbildserie der Firma Liebig mit Darstellungen russischer Volkstrachten, Deutsches Reich, 1906
Eine Karte aus einer...
Object information
Image: Museum Berlin-Karlshorst - CC BY-NC-SA
References
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