Beef-Tea
From The handy dictionary of cookery, 1890
Beef tea spoils when kept warm.
Presented as published in 1890. 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
685Calories
98 gProtein
0 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein98 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol299 mg
Sodium318 mg
Potassium1520 mg
Calcium78 mg
Iron9.8 mg
Magnesium95 mg
Phosphorus934 mg
Zinc24 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E0.8 mg
Vitamin K6.4 mcg
Vitamin B62.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)25 mg
Folate23 mcg
Choline279 mg
Caffeine0 mg
Water791 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 17. The excerpt below is the record exactly as published.
Beef-Tea. Take one pound of lean newly-killed beef; remove all skin and fat ; shred it finely across the grain ; pour over it one pint of cold water, add a grain of salt
Cook this with the app: pantry check, scaling, and the assistant.