Beef Tea No. 1
From Artizan recipes, 1896
Beef tea must not boil.
Presented as published in 1896. 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
1320Calories
78 gProtein
0 gCarbs
109 gFat
Full nutrition (33 nutrients)
Calories1320 kcal
Protein78 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat109 g
Saturated Fat44 g
Monounsaturated Fat48 g
Polyunsaturated Fat4.2 g
Cholesterol336 mg
Sodium282 mg
Potassium1216 mg
Calcium50 mg
Iron8.3 mg
Magnesium82 mg
Phosphorus699 mg
Zinc16 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate32 mcg
Choline0 mg
Caffeine0 mg
Water733 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 76. The excerpt below is the record exactly as published.
One pound of Gravy Beef. One pint of Water. Cut the beef up very small, taking care to remove all skin and fat, and put it into a saucepan with a pint of cold water, and half a saltspoonful of salt. Put the saucepan on the fire and stir till it almost boils, then move it to the side of the fire to simmer gently for one hour ; after that pour out the beef tea and let it cool, then remove the fat before using. Beef tea must not boil. Beef Tea. No.
Cook this with the app: pantry check, scaling, and the assistant.