Beef Tea
From Canadian cook book, 1924
Beef tea may be served very cold or frozen as a water-ice.
Presented as published in 1924. 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
871Calories
94 gProtein
0 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories871 kcal
Protein94 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat52 g
Saturated Fat21 g
Monounsaturated Fat23 g
Polyunsaturated Fat2 g
Cholesterol331 mg
Sodium259 mg
Potassium1483 mg
Calcium94 mg
Iron7.9 mg
Magnesium101 mg
Phosphorus903 mg
Zinc17 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K6.4 mcg
Vitamin B62.8 mg
Vitamin B126.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)28 mg
Folate50 mcg
Choline392 mg
Caffeine0 mg
Water422 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 95. The excerpt below is the record exactly as published.
BEEF TEA. 1 lb. round steak. ^ c. cold water
Cook this with the app: pantry check, scaling, and the assistant.