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Beef Tea
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
440Calories
26 gProtein
0 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein26 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat36 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.4 g
Cholesterol112 mg
Sodium102 mg
Potassium404 mg
Calcium22 mg
Iron2.8 mg
Magnesium29 mg
Phosphorus233 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B124 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 81. The excerpt below is the record exactly as published.
BEEF TEA. Take one pound of juicy beef and remove all the fat; cut in small pieces, put in an earthen pot, add one quart of cold water
Cook this with the app: pantry check, scaling, and the assistant.