Beef Tea
From The Central cook book, 1924
It is better to raise the jar from the bottom of the saucepan to avoid direct heat.
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
218Calories
23 gProtein
0 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories218 kcal
Protein23 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.5 g
Cholesterol83 mg
Sodium841 mg
Potassium373 mg
Calcium30 mg
Iron2 mg
Magnesium27 mg
Phosphorus226 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.6 mcg
Vitamin B60.7 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7 mg
Folate12 mcg
Choline98 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 66. The excerpt below is the record exactly as published.
Beef Tea 14 pound round steak. Vg pint water. 1/3 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.