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Beef Tea
From The new Kentucky home cook book, 1884
Serves 3
Presented as published in 1884. 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
440Calories
26 gProtein
0 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein26 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat36 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.4 g
Cholesterol112 mg
Sodium99 mg
Potassium407 mg
Calcium22 mg
Iron2.8 mg
Magnesium29 mg
Phosphorus233 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B124 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 179. The excerpt below is the record exactly as published.
BEEF TEA. Take one pound of lean, fresh beef, chop it fine, and pour over it one pint of cold water. Let it stand three hours, and drain well. Set the water aside, and pour over the beef one pint of tepid water ; let it stand three hours, pour 356 The Neiv Kentucky Home Cook Book. off the water, and set it aside ; then pour over the beef one pint of hot water, set it on the back of the stove, let it sim- mer for three hours, and drain off the water. Take the three pints of water, put them into a saucepan, let it just come to a boiling, take it off, and strain it. When cold, it is a clear amber-colored liquid. When heated, with pepper and salt added, it is a delicious soup, and very nutritious. Me. W. J. Chenoweth. BEEF TEA. Take one pound of good beef, chop it fine, put it into a quart bottle, set the bottle into a kettle of water, and boil several hours until the juice is extracted. Then season with a little salt
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