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Beef-Tea
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 310. The excerpt below is the record exactly as published.
BEEF-TEA. The beef for beef-tea should be quite lean, and chopped fine ; for a pint of beef- tea use a pound of beef; pour over it a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.