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Beef Tea
From Cassell's dictionary of cookery, 1892
Serves 3
Presented as published in 1892. 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
457Calories
65 gProtein
0 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein65 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat8.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol200 mg
Sodium219 mg
Potassium1013 mg
Calcium57 mg
Iron6.5 mg
Magnesium65 mg
Phosphorus623 mg
Zinc16 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K4.2 mcg
Vitamin B61.7 mg
Vitamin B127.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate15 mcg
Choline186 mg
Caffeine0 mg
Water685 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1803. The excerpt below is the record exactly as published.
Beef Tea. — Cut in small pieces two pounds weight of fresh lean beef; add three pints of cold water
Cook this with the app: pantry check, scaling, and the assistant.