Beef Tea
From Household hints, 1881
Serve as the taste of the sick one dictates.
Presented as published in 1881. 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
Sodium299 mg
Potassium1520 mg
Calcium64 mg
Iron9.8 mg
Magnesium91 mg
Phosphorus934 mg
Zinc24 mg
Copper0.3 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
Water318 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 9. The excerpt below is the record exactly as published.
Beef Tea, — One pound of lean beef ; cut it in very small pieces, and put it in a glass can ; cover it tightly, and set it in a kettle with cold water in it. Heat it gradually, then let boil till the juice seems to be all extracted from it ; salt it slightly
Cook this with the app: pantry check, scaling, and the assistant.