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Beef Tea
From Buckeye cookery, 1892
Serves 2
Mourron tea can be prepared similarly for variety.
Presented as published in 1892. 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
342Calories
49 gProtein
0 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein49 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat16 g
Saturated Fat6.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol150 mg
Sodium154 mg
Potassium760 mg
Calcium55 mg
Iron4.9 mg
Magnesium50 mg
Phosphorus467 mg
Zinc12 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0.4 mg
Vitamin K3.2 mcg
Vitamin B61.2 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate11 mcg
Choline139 mg
Caffeine0 mg
Water396 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 326. The excerpt below is the record exactly as published.
a pound of juicy lean beef and mince it. Put it with its juice into an earthen vessel containing a pint of tepid water, and let the ‘whole stand for one hour. Slowly heat to boiling point, and let boil for three minutes. Strain liquid through a colander, and stir in a little salt. If preferred, a little pepper or allspice may be added. : Mourron TEA may be prepared in the same way. It makes an agreeable change when the patient has become tired of beef tea
Cook this with the app: pantry check, scaling, and the assistant.