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Beef Tea
From Practical household cookery, 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
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
Sodium5178 mg
Potassium1521 mg
Calcium88 mg
Iron9.8 mg
Magnesium98 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
Water1028 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 36. The excerpt below is the record exactly as published.
BEEF TEA. Take two pounds of the lean part of the round or beef- steak, remove carefully all fat skin and sinew from it, then cut it in small square pieces of about an inch, put these pieces of beef into a stewpan with three pints of cold water and a dessert-spoonful of salt
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