Beef Tea
From The housekeeper's companion, 1883
This method preserves the nutrients better than boiling.
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
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
Sodium306 mg
Potassium1522 mg
Calcium71 mg
Iron9.8 mg
Magnesium93 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
Water555 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 307. The excerpt below is the record exactly as published.
Beef Tea is the staple of existence in many cases of illness; it is food and physic both in some fevers. It must be most carefully made, on Liebig's principles. The heat employed should not exceed 150^. A thermometer, however, is not commonly at hand, but the meat should be cut up small and 4U MEDICINAL. merely covered with water
Cook this with the app: pantry check, scaling, and the assistant.