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Beef Tea, Strong
From Cassell's dictionary of cookery, 1892
Serves 3
Can be flavored with onion, clove, etc.
Presented as published in 1892. 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
463Calories
80 gProtein
0 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein80 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat6.7 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol266 mg
Sodium203 mg
Potassium1071 mg
Calcium25 mg
Iron8.7 mg
Magnesium73 mg
Phosphorus629 mg
Zinc20 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A9.1 mcg
Vitamin E0.4 mg
Vitamin K4.2 mcg
Vitamin B61.3 mg
Vitamin B127.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)18 mg
Folate21 mcg
Choline260 mg
Caffeine0 mg
Water521 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 238. The excerpt below is the record exactly as published.
Beef Tea, Strong.— Allow two pounds of lean meat to one quart of water
Cook this with the app: pantry check, scaling, and the assistant.