Bottled Beef Tea
From Scientific cooking with scientific methods, 1911
Serves 3
Food for the sick must not be made too salt, or it will cause too much thirst, and sometimes the water will create nausea.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 151. The excerpt below is the record exactly as published.
Bottled Beef Tea. li/j pounds steak from 214 cups cold water, top of round. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.