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Beef Tea
From The economical cook book, 1905
Serves 2
This is the best way of making beef tea.
Presented as published in 1905. 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
660Calories
39 gProtein
0 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein39 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat22 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.1 g
Cholesterol168 mg
Sodium143 mg
Potassium606 mg
Calcium25 mg
Iron4.2 mg
Magnesium41 mg
Phosphorus349 mg
Zinc8.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 144. The excerpt below is the record exactly as published.
Beef Tea. Out a pound of lean juicy beef into small dice; put on it a pint of cold water, and let it stand half an hour or more ; then put it in a dosely-coyered sauce-pan and let it heat on the range (but not boil) for twenty minutes ; then bring it forward and boil for six minutes. Strain off and season with pepper and salt
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