gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef-tea, as ordered by Pavy
From The hearthstone; or, Life at home, 1883
Serves 2
This method yields a restorative liquid with a rich flavor.
Presented as published in 1883. 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
Sodium159 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 hearthstone; or, Life at home (1883) by Laura C. Holloway, page 106. The excerpt below is the record exactly as published.
Beef-tea, as ordered by Pavy. — " Mince finely one pound of lean beef, and pour upon it, in a preserve jar or other suitable vessel, one pint of cold water. Stir, and allow the two to stand for about an hour, that the goodness of the meat may be dissolved out. Next stand the jar in a saucepan of cold water, and allow it to gently boil for an hour. Remove the jar and pour its contents on to a strainer. The beef-tea which runs through contains a quantity of fine sediment, which is to be drunk with the liquid, after being flavored with salt at discretion
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.