gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cold Beef Tea
From Cookery and housekeeping, 1882
Serves 3
Presented as published in 1882. 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
494Calories
10 gProtein
102 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories494 kcal
Protein10 g
Carbohydrates102 g
Fiber6.9 g
Sugars1.8 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium1433 mg
Potassium184 mg
Calcium405 mg
Iron42 mg
Magnesium39 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate170 mcg
Choline16 mg
Caffeine0 mg
Water517 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 179. The excerpt below is the record exactly as published.
COLD BEEF TEA. Meat Teas and Drinks No. 3. I lb. mutton ; I lb. veal ; Half a chicken, the bones to be broken ; 1 calf s foot ; 2 quarts water ; Pepper and salt to taste. Simmer till a jelly. Cold Beef Tea. One ounce Liebig's extract is to be stirred into four pints of boiling water
Cook this with the app: pantry check, scaling, and the assistant.