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Beef Tea
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
590Calories
102 gProtein
0 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein102 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat7.5 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol281 mg
Sodium282 mg
Potassium1488 mg
Calcium91 mg
Iron8.2 mg
Magnesium105 mg
Phosphorus898 mg
Zinc21 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E1 mg
Vitamin K5.4 mcg
Vitamin B62.7 mg
Vitamin B126.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)27 mg
Folate41 mcg
Choline326 mg
Caffeine0 mg
Water802 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 148. The excerpt below is the record exactly as published.
BEEF TEA 1 pound ground lean beef 1 pint cold water Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.