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Beef Tea and Eggs
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
78Calories
7 gProtein
7 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories78 kcal
Protein7.5 g
Carbohydrates6.7 g
Fiber0 g
Sugars2.7 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol5.1 mg
Sodium243 mg
Potassium179 mg
Calcium5.1 mg
Iron0.4 mg
Magnesium6.8 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate8.5 mcg
Choline16 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 163. The excerpt below is the record exactly as published.
Beef Tea and Eggs. Beat the whites of eggs to a light froth, and add to it gradually a teacupful of beef tea or chicken broth
Cook this with the app: pantry check, scaling, and the assistant.