Beef Tea
From The universal cookery book, 1887
Presented as published in 1887. 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
1103Calories
49 gProtein
77 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1103 kcal
Protein49 g
Carbohydrates77 g
Fiber5.2 g
Sugars0.5 g
Total Fat66 g
Saturated Fat25 g
Monounsaturated Fat29 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol186 mg
Sodium2918 mg
Potassium713 mg
Calcium328 mg
Iron35 mg
Magnesium60 mg
Phosphorus386 mg
Zinc10 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.6 mg
Vitamin K2.5 mcg
Vitamin B60.8 mg
Vitamin B124.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate135 mcg
Choline129 mg
Caffeine0 mg
Water500 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 88. The excerpt below is the record exactly as published.
Beef Tea. Cut half a pound of lean fresh beef into slices, lay it in a dish, and pour over it a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.