Beef Tea
From The Edwardsville cook book, 1906
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
63Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.6 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5 mg
Potassium333 mg
Calcium111 mg
Iron2.4 mg
Magnesium43 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water3.1 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 58. The excerpt below is the record exactly as published.
BEEF TEA. Mrs. Henry. Get round steak ; clear meat of fat, skin and bone ; cut in small cubes, put in a tight covered jar and stand in a kettle of cold water. Heat gradually and simmer till juices are well ex- tracted. Pour off, season with salt and a very little pepper
Cook this with the app: pantry check, scaling, and the assistant.