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Beef Tea
From The new home cook book, 1896
Serves 1
Excellent.
Presented as published in 1896. 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
685Calories
98 gProtein
0 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein98 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol299 mg
Sodium301 mg
Potassium1520 mg
Calcium65 mg
Iron9.8 mg
Magnesium91 mg
Phosphorus934 mg
Zinc24 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E0.8 mg
Vitamin K6.4 mcg
Vitamin B62.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)25 mg
Folate23 mcg
Choline279 mg
Caffeine0 mg
Water356 g
As published
This recipe was extracted from The new home cook book (1896), page 152. The excerpt below is the record exactly as published.
Beef Tea. — To one pound of lean beef add one and one-half tumblers of cold water; cut the beef in small pieces, cover and let it boil slowly for ten minutes, and add a little salt
Cook this with the app: pantry check, scaling, and the assistant.