Beef Tea
From Royal baker and pastry cook, 1913
To reheat, set the cup in a pan of hot water.
Presented as published in 1913. 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
885Calories
93 gProtein
0 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories885 kcal
Protein93 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat21 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.1 g
Cholesterol281 mg
Sodium254 mg
Potassium1551 mg
Calcium25 mg
Iron9 mg
Magnesium102 mg
Phosphorus903 mg
Zinc15 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K6.8 mcg
Vitamin B62.1 mg
Vitamin B1213 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate36 mcg
Choline390 mg
Caffeine0 mg
Water533 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 79. The excerpt below is the record exactly as published.
Beef Tea. — Chop very fine 1 pound lean beef round. Cover with 34 pint cold water. Stand in cold place 1 hour. Set over hot water, stir till liquid begins to turn color. Strain, add pinch salt
Cook this with the app: pantry check, scaling, and the assistant.