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Economical Beef Tea
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Often the third cup of tea may be obtained from the same meat.
Presented as published in 1884. 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
853Calories
137 gProtein
0 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories853 kcal
Protein137 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.8 g
Omega-30.4 g
Cholesterol354 mg
Sodium259 mg
Potassium1937 mg
Calcium30 mg
Iron13 mg
Magnesium134 mg
Phosphorus1152 mg
Zinc19 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E2.5 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B1210 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water517 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 248. The excerpt below is the record exactly as published.
Economical Beef Tea. — Cut one pound of juicy rump steak into small pieces, and add one cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.