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Beef Tea No. 1
From The household (of the Detroit free press), 1886
Serves 2
Should yield half a pint of tea in about half an hour.
Presented as published in 1886. 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 (27 nutrients)
Calories1320 kcal
Protein78 g
Carbohydrates0 g
Fiber0 g
Total Fat109 g
Saturated Fat44 g
Monounsaturated Fat48 g
Polyunsaturated Fat4.2 g
Cholesterol336 mg
Sodium268 mg
Potassium1211 mg
Calcium36 mg
Iron8.3 mg
Magnesium77 mg
Phosphorus699 mg
Zinc16 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B61.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate32 mcg
Water260 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 249. The excerpt below is the record exactly as published.
Beef Tea No. j — Take two pounds of ivv. juicy beef, cut from the fleshy part of the animal. Be sure it is not young, immature meat, and that it has not been on the ice. Remove fat and gristle; wipe clean but do not wash ; chop into pieces the size of a hazel nut, and put into a tin bucket of suitable size ; cover tightly and set in a larger vessel containing as much cold water as will permit your bucket to sit steady. Let the water heat as quickly as you please, stirring the beef occasion- ally. As the juice appears drain it off into a cup and set it aside ; repeating the process until all the juice is extracted. If the liquid looks red and tastes unpalatable, remove the meat from the bucket, put the tea in it and set it in the hot water again, stirring frequently. As soon as the color changes to a brownish hue, remove from the fire, as it soon coagulates if heated too long, and is far less nutritious when allowed to become watery. Add no salt till it is finished
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