Egg Beef Tea

Name: Egg Beef Tea
Ingredients: an egg; one-quarter teaspoonful of Bovril; one cupful of boiling water; a dash of pepper; a speck of salt

From The Common sense recipe book, 1898

Presented as published in 1898. 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

178Calories

4 gProtein

38 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories178 kcal

Protein3.9 g

Carbohydrates38 g

Fiber2.6 g

Sugars0.4 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0.1 mg

Sodium857 mg

Potassium69 mg

Calcium152 mg

Iron16 mg

Magnesium15 mg

Phosphorus37 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline7.5 mg

Caffeine0 mg

Water192 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 98. The excerpt below is the record exactly as published.

EGG BEEF TEA. Beat an egg, add a dash of pepper and a speck of salt. Dis- solve one-quarter teaspoonful of Bovril in one cupful of boiling water

Cook this with the app: pantry check, scaling, and the assistant.