Beef, Tapioca, and Egg Broth

Name: Beef, Tapioca, and Egg Broth
Ingredients: One pound of lean beef; a quart of cold water; a half teaspoonful of salt; half a cupful of tapioca; a beaten egg

From The easiest way in housekeeping and cooking, 1881

Presented as published in 1881. 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

1466Calories

115 gProtein

152 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories1466 kcal

Protein115 g

Carbohydrates152 g

Fiber4.8 g

Sugars5.7 g

Total Fat44 g

Saturated Fat15 g

Monounsaturated Fat20 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol390 mg

Sodium2179 mg

Potassium1732 mg

Calcium273 mg

Iron16 mg

Magnesium135 mg

Phosphorus1128 mg

Zinc26 mg

Copper0.7 mg

Manganese1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A116 mcg

Vitamin E1.3 mg

Vitamin K7.9 mcg

Vitamin B62.6 mg

Vitamin B1212 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.7 mg

Niacin (B3)34 mg

Folate212 mcg

Choline429 mg

Caffeine0 mg

Water1334 g

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 130. The excerpt below is the record exactly as published.

Beef, Tapioca, and Egg Broth. One pound of lean beef, prepared as for beef tea, and soaked one hour in a quart of cold water. Boil slowly for two hours. Strain it. Add a half teaspoonful of salt, and half a cupful of tapioca which has been washed and soaked an hour in warm water. Boil slowly half an hour. Serve in a shallow bowl, in which a poached egg is put at the last, or stir a beaten egg

Cook this with the app: pantry check, scaling, and the assistant.