Beef Tea with Acid
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 37. The excerpt below is the record exactly as published.
BEEF TEA WITH ACID. One and one half pounds of beef from the round, cut in small pieces; same quantity ice broken small. Let it stand in a deep vessel twelve hours; strain thoroughly and forcibly through a coarse towel. Boil quickly ten minutes in a porcelain vessel. Let cool. Add one half teaspoon- ful of ac
Cook this with the app: pantry check, scaling, and the assistant.