Beef Tea
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
3425Calories
490 gProtein
0 gCarbs
164 gFat
Full nutrition (34 nutrients)
Calories3425 kcal
Protein490 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat164 g
Saturated Fat63 g
Monounsaturated Fat77 g
Polyunsaturated Fat8 g
Omega-30.2 g
Cholesterol1497 mg
Sodium1573 mg
Potassium7598 mg
Calcium374 mg
Iron49 mg
Magnesium473 mg
Phosphorus4672 mg
Zinc122 mg
Copper1.9 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E4.1 mg
Vitamin K32 mcg
Vitamin B612 mg
Vitamin B1259 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)4.6 mg
Niacin (B3)125 mg
Folate113 mcg
Choline1395 mg
Caffeine0 mg
Water3483 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 7. The excerpt below is the record exactly as published.
BEEF TEA rilWO pounds of best beef steak, chopped fine and put into a stone bottle tightly corked, with a very little water (a tablespoonful). Then place the bottle in a pot of cold water, sufficient to cover it, and let it come gently to the boil and let it simmer three or four hours. 14 SOUPS BEEF TEA Sir William Gull’s Recipe Tj^IVE pounds of lean shin of beef passed through machine. Place in a stewpan with two quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.