Beef-Tea, Quickly Made
From The handy dictionary of cookery, 1890
Salt should not be added in severe illness without consulting a doctor.
Presented as published in 1890. 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
330Calories
20 gProtein
0 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories330 kcal
Protein20 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat1 g
Cholesterol84 mg
Sodium72 mg
Potassium303 mg
Calcium13 mg
Iron2.1 mg
Magnesium20 mg
Phosphorus175 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate7.9 mcg
Choline0 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 17. The excerpt below is the record exactly as published.
Beef-Tea, Quickly Made. Take a quarter of a pound of newly killed juicy beef ; shred it across the grain ; put it into a pan with a quarter of a pint of cold water and a grain of salt
Cook this with the app: pantry check, scaling, and the assistant.