The Origins of the Oxo Drink
The story of OXO begins long before the modern stock cube. It was inspired by the work of German chemist Justus von Liebig, who developed a concentrated liquid meat extract around 1840. This product, initially commercialized by the Liebig's Extract of Meat Company (Lemco), was a thick liquid made from meat extract and salt. It was marketed as a health tonic and restorative drink for the unwell. For a period, it was a costly product and out of reach for most households.
In 1899, the company introduced the cheaper, trademarked version, OXO, likely derived from the word 'ox'. The true popularization of the product for the masses came in 1910 with the introduction of the solid, penny-priced OXO stock cubes, which were individually hand-wrapped and widely distributed, including to British forces during World War I. It was during this period that drinking a hot mug of OXO became a common and comforting practice, a perception cemented by heavy advertising in the early 20th century.
The Shift to Stock Cubes and Changing Recipe
The shift from a pure meat extract to a cube format allowed for mass production at a lower cost, but it also changed the fundamental composition. Modern OXO cubes contain a blend of ingredients that focus more on flavour enhancement than raw nutritional value. While early extracts were almost pure beef, later formulations moved towards yeast extract, flavour enhancers like monosodium glutamate (MSG), and various fillers.
The Modern Nutritional Reality of a Hot OXO Drink
For those wondering if the modern practice is nutritionally sound, the answer is complex. A hot OXO drink provides very little in the way of calories or macronutrients, making it a low-energy drink. The main nutritional components are primarily flavour enhancers and a significant amount of salt. For this reason, modern health advice contrasts sharply with the early 20th-century portrayal of OXO as a nourishing elixir. While its warmth and flavour are comforting, its high sodium content is a major dietary consideration, especially for those with health conditions like high blood pressure.
Here are some of the key ingredients typically found in a standard OXO beef stock cube:
- Salt
- Wheat flour
- Maize starch
- Flavour enhancers (MSG, disodium guanylate)
- Colouring (ammonia caramel)
- Yeast extract
- Beef fat
- Flavourings
- Sugar
- Onion powder
A Comparison of Stock Options
| Feature | Hot OXO Drink (from a cube) | Traditional Bone Broth |
|---|---|---|
| Primary Ingredients | Salt, wheat flour, yeast extract, MSG, flavourings | Bones, vegetables (onions, carrots), herbs, water |
| Nutritional Value | Very low calories and protein; high sodium | Higher protein, minerals (calcium, magnesium), and collagen; low sodium |
| Main Benefit | Flavour, warmth, rehydration (salt replacement) | Significant nutrients, vitamins, minerals, and potential gut health benefits |
| Sodium Content | High (around 900mg per cube) | Variable, often lower, can be controlled if homemade |
| Best For | A quick, hot, salty flavour boost | Nutrient-dense soups, sauces, or a health-focused sip |
The Verdict: Did People Used to Drink OXO for Nutrition?
Yes, people absolutely did used to drink OXO, and it was certainly promoted as a nourishing option, especially during the early 20th century. However, the nutritional context has drastically shifted. The perception of it as a fortifying drink was based on its historical predecessor, the concentrated meat extract, which was more nutritionally dense. Modern OXO stock cubes, while a comforting and flavourful hot beverage, do not offer significant nutritional value beyond rehydration and replacing lost salts due to their high sodium content. A traditional bone broth provides a more nutritionally complete and beneficial alternative. Ultimately, while a mug of hot OXO might evoke nostalgia and provide a satisfying salty flavour, it serves as a flavouring rather than a key component of a healthy diet today.
For more insight into the differences between processed stock cubes and traditional broth, see this blog post by Borough Broth: The Difference Between Bone Broth and Stock Cubes.
