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Beef Tea with Cognac
From The art of German cooking and baking, 1922
Serves 1
Presented as published in 1922. 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
456Calories
47 gProtein
0 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories456 kcal
Protein47 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat9.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.9 g
Cholesterol163 mg
Sodium370 mg
Potassium760 mg
Calcium54 mg
Iron3.7 mg
Magnesium50 mg
Phosphorus456 mg
Zinc8.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K3.2 mcg
Vitamin B61.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate25 mcg
Choline196 mg
Caffeine0 mg
Alcohol4.6 g
Water175 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 179. The excerpt below is the record exactly as published.
% lb. fresh beef steak % pt. boiled water, cold 1/10 tsp. of salt Preparation: Chop the meat, put4nto a fruit jar together with the water and salt, close top lightly, put in a kettle with water, cover and boil very slowly for 2 'hours, then pour the tea through a fine sieve. Administer a teaspoonful at a time. Beef tea must be freshly prepared every day. No. 5— BEEF TEA WITH COGNAC. Ingredients and preparation same as in No. 4. Add 1 tablespoonful of cognac
Cook this with the app: pantry check, scaling, and the assistant.