gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef Tea No. 1
From The art of cookery, 1899
Serves 1
Beef tea made according to this formula is very palatable and relished by invalids.
Presented as published in 1899. 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
410Calories
69 gProtein
0 gCarbs
13 gFat
Full nutrition (32 nutrients)
Calories410 kcal
Protein69 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat4.4 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.5 g
Cholesterol184 mg
Sodium92 mg
Potassium578 mg
Calcium14 mg
Iron5.7 mg
Magnesium46 mg
Phosphorus444 mg
Zinc12 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K3.2 mcg
Vitamin B60.9 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate24 mcg
Choline262 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 47. The excerpt below is the record exactly as published.
a cut from the round is preferable on account of its juiciness, and care should be taken to have it as fresh as possible ; and in pre- paring it the skin and fat should be all removed and the meat be cut in small pieces. It should then be put in a kettle or sauce-pan, barely covered with cold water, slightly salted, heated to the boiling point, and strained. It is then ready for use. Beef tea made according to this formula is very palat- able, and is relished by invalids when that extracted at a lower temperature is rejected. If allowed to settle the clear portion is simply a stimulant, but when served with the brown particles in it it is very nutritious. Beef Tea No.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.