Beef Tea
From The way to the heart, 1905
Presented as published in 1905. 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
810Calories
143 gProtein
16 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein143 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.3 g
Total Fat21 g
Saturated Fat7.9 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol553 mg
Sodium380 mg
Potassium2239 mg
Calcium218 mg
Iron11 mg
Magnesium119 mg
Phosphorus1449 mg
Zinc21 mg
Copper0.6 mg
Manganese3.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A100 mcg
Vitamin E2.1 mg
Vitamin K48 mcg
Vitamin B63.9 mg
Vitamin B1213 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)39 mg
Folate50 mcg
Choline524 mg
Caffeine0 mg
Water578 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 47. The excerpt below is the record exactly as published.
Beef Tea. One pound round of beef, freed from all fat and grisle. Cut in dice and cover with cold water for 15 minutes to extract the juice. Then set the pan on the fire and boil for 20 minutes. Beat an egg until light, and strain into it the juice, which must be boiling hot. Season with pepper and salt. Just before using pour through a thin cloth that has been wrung out in cold water. Heat thoroughly and add a few celery seed to flavor
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