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Beef Tea with Oatmeal
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Rice may be used instead of oatmeal.
Presented as published in 1914. 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
338Calories
5 gProtein
43 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein4.8 g
Carbohydrates43 g
Fiber2 g
Sugars5 g
Total Fat16 g
Saturated Fat3.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat8 g
Omega-30.9 g
Cholesterol0 mg
Sodium503 mg
Potassium89 mg
Calcium92 mg
Iron4.5 mg
Magnesium17 mg
Phosphorus164 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K42 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate64 mcg
Choline7.6 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 81. The excerpt below is the record exactly as published.
BEEF TEA WITH OATMEAL. Mix a tablespoonful of well-cooked oatmeal with two of boiling water; add a cupful of strong beef tea and bring to the boiling point. Bice may be used instead of oatmeal. Salt and pepper to taste, and serve with either bread or crackers
Cook this with the app: pantry check, scaling, and the assistant.