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Beef Tea
From San Rafael cook book, 1906, 1906
Serves 2
Remove all fat after cooling.
Presented as published in 1906. 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
342Calories
49 gProtein
0 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein49 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat16 g
Saturated Fat6.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol150 mg
Sodium159 mg
Potassium760 mg
Calcium39 mg
Iron4.9 mg
Magnesium48 mg
Phosphorus467 mg
Zinc12 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0.4 mg
Vitamin K3.2 mcg
Vitamin B61.2 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate11 mcg
Choline139 mg
Caffeine0 mg
Water396 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 96. The excerpt below is the record exactly as published.
BEEF TEA— Mrs. D. Whittemore. Rules — 1. Never let beef tea boil. 2. Always begin with cold water:. 3. The finer the beef is cut the better. 4. There should be no fat. gristle or bone. 5. The proportion of beef and water is 1 pint of water- to 1 pound of meat. 6. After being carefully made, remove all far front the surface after it gets cold. Put 1 pound of beef into a glass fruit jar with 1 pint of cold water
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