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Beef Tea
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
Avoid adding too much salt.
Presented as published in 1882. 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
607Calories
32 gProtein
27 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein32 g
Carbohydrates27 g
Fiber11 g
Sugars0.3 g
Total Fat44 g
Saturated Fat17 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol124 mg
Sodium1244 mg
Potassium944 mg
Calcium206 mg
Iron6.4 mg
Magnesium94 mg
Phosphorus279 mg
Zinc7.1 mg
Copper0.7 mg
Manganese5.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0.8 mg
Vitamin K70 mcg
Vitamin B60.6 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.9 mg
Folate12 mcg
Choline82 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 28. The excerpt below is the record exactly as published.
BEEF TEA. A pound of fresh beef should be chosen from the neck or loins and carefully freed from fat. It is then to be cut in fine pieces, and a very little salt and five grains of unbroken black pepper added. Pour over it a pint of cold water
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