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Beef Tea
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
295Calories
51 gProtein
0 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories295 kcal
Protein51 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat3.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol141 mg
Sodium141 mg
Potassium744 mg
Calcium46 mg
Iron4.1 mg
Magnesium52 mg
Phosphorus449 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0.5 mg
Vitamin K2.7 mcg
Vitamin B61.3 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate20 mcg
Choline163 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 148. The excerpt below is the record exactly as published.
BEEF TEA 1 pound ground lean beef 1 pint cold water Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.