Beef Tea
From Cookery for busy lives and small incomes, 1890
A stronger tea can be made by using three-quarters of a pound of meat to every pint of water.
Presented as published in 1890. 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
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 25. The excerpt below is the record exactly as published.
Beef Tea Ingredients. — \ lb. of meat to every pint of water.
Cook this with the app: pantry check, scaling, and the assistant.