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Beef Tea
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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
505Calories
23 gProtein
38 gCarbs
28 gFat
Full nutrition (31 nutrients)
Calories505 kcal
Protein23 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Cholesterol84 mg
Sodium604 mg
Potassium367 mg
Calcium160 mg
Iron18 mg
Magnesium33 mg
Phosphorus208 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8 mg
Folate72 mcg
Choline6.2 mg
Water257 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 16. The excerpt below is the record exactly as published.
BEEF TEA. — Take half a pound of gravy beef (the sticken), cut it into small squares, lay it in a dish, and pour on to it a .pint of boiling water ; stand it by the fire for three-quarters of an hour, then put it into a saucepan, boil it up, strain, and add a little salt
Cook this with the app: pantry check, scaling, and the assistant.