Beef Tea
From The child's cookery book, 1900
Do not add salt; it can be added later if required.
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
330Calories
20 gProtein
0 gCarbs
27 gFat
Full nutrition (27 nutrients)
Calories330 kcal
Protein20 g
Carbohydrates0 g
Fiber0 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat1 g
Cholesterol84 mg
Sodium67 mg
Potassium303 mg
Calcium9.1 mg
Iron2.1 mg
Magnesium19 mg
Phosphorus175 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate7.9 mcg
Water65 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 25. The excerpt below is the record exactly as published.
Beef Tea Cut into small pieces a quarter of a pound of gravy beef without any fat. Put it into a clean two pound jam pot, and just cover the meat with water
Cook this with the app: pantry check, scaling, and the assistant.