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Beef Tea
From The farm cook & rule book, 1923
Serves 2
Sometimes this beef tea is frozen before being served.
Presented as published in 1923. 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
Sodium742 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 The farm cook & rule book (1923) by Nell Beaubien Nichols, page 138. The excerpt below is the record exactly as published.
Beef Tea Wipe 1 pound of lean beef with a clean cloth moistened in water, cut in tiny cubes and place in a quart fruit jar. Add 2 cupfuls of cold water and % teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.