Beef Tea for Convalescents

Name: Beef Tea for Convalescents
Ingredients: One pound of lean beef prepared as above; Add a pint of cold water; season with half a teaspoonful of salt

From The easiest way in housekeeping and cooking, 1881

A little celery salt makes a change.

Presented as published in 1881. 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

685Calories

98 gProtein

0 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories685 kcal

Protein98 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol299 mg

Sodium1485 mg

Potassium1520 mg

Calcium78 mg

Iron9.8 mg

Magnesium95 mg

Phosphorus934 mg

Zinc24 mg

Copper0.4 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A4.5 mcg

Vitamin E0.8 mg

Vitamin K6.4 mcg

Vitamin B62.5 mg

Vitamin B1212 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)25 mg

Folate23 mcg

Choline279 mg

Caffeine0 mg

Water791 g

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 129. The excerpt below is the record exactly as published.

Beef Tea for Convalescents. One pound of lean beef prepared as above. Add a pint of cold water, — rain-water is best, — and soak for an hour. Cover closely, and boil for ten minutes ; or put in the oven, and let it remain an hour. Pour off the juice, season with half a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.