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Beef, Tapioca, and Egg Broth
From The hearthstone; or, Life at home, 1883
Serves 3
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
319Calories
33 gProtein
22 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein33 g
Carbohydrates22 g
Fiber0.2 g
Sugars0.8 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol100 mg
Sodium502 mg
Potassium509 mg
Calcium36 mg
Iron3.7 mg
Magnesium34 mg
Phosphorus313 mg
Zinc8.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0.3 mg
Vitamin K2.1 mcg
Vitamin B60.8 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.3 mg
Folate8.6 mcg
Choline93 mg
Caffeine0 mg
Water424 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 108. The excerpt below is the record exactly as published.
Beef, Tapioca, and Egg Broth. — One pound of lean beef, pre- pared as for beef-tea, and soaked one hour in a quart of cold water. Boil slowly for two hours, and then strain it. Add a half teaspoon- ful of salt, and half a cupful of tapioca
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