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Beef Tea
From Royal Victoria cook book, 1900
Serves 2
Presented as published in 1900. 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
385Calories
50 gProtein
10 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein50 g
Carbohydrates9.9 g
Fiber2.1 g
Sugars4.6 g
Total Fat17 g
Saturated Fat6.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol150 mg
Sodium5042 mg
Potassium966 mg
Calcium76 mg
Iron5.2 mg
Magnesium61 mg
Phosphorus499 mg
Zinc12 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C7.3 mg
Vitamin A253 mcg
Vitamin E0.6 mg
Vitamin K7.4 mcg
Vitamin B61.4 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate31 mcg
Choline147 mg
Caffeine0 mg
Water725 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 72. The excerpt below is the record exactly as published.
BEEF TEA.—Cut in small pieces 1 pound lean beef, pour over it 1 quart cold water and a small quantity of salt, let stand an hour then cook in the oven slowly for 4 hours, For a convalescent add small onion
Cook this with the app: pantry check, scaling, and the assistant.