gluten-freenut-freesoy-freefish-freeshellfish-free
Eggs, Cream and Beef Tea
From Dr. M'Millan's formulas and domestic guide, 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
431Calories
10 gProtein
20 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein10 g
Carbohydrates20 g
Fiber0.2 g
Sugars0.9 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol328 mg
Sodium113 mg
Potassium171 mg
Calcium91 mg
Iron1.5 mg
Magnesium14 mg
Phosphorus178 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate32 mcg
Choline196 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 28. The excerpt below is the record exactly as published.
EGGS, CREAM AND BEEF TEA. Wash 2 ounces of best pearl sago until the wa- ter turned from it is clear. Then stew the sago in one-half pint of water until it is quite tender and very thick. Mix with it one-half pint of good boiling cream and the yolks of 4 fresh eggs, and mingle the whole carefully with i quart of beef tea
Cook this with the app: pantry check, scaling, and the assistant.