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Meat Tea
From Cookery and housekeeping, 1882
Serves 4
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
547Calories
30 gProtein
11 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein30 g
Carbohydrates11 g
Fiber0.2 g
Sugars0 g
Total Fat41 g
Saturated Fat17 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.6 g
Cholesterol126 mg
Sodium111 mg
Potassium470 mg
Calcium25 mg
Iron3.7 mg
Magnesium35 mg
Phosphorus278 mg
Zinc6.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.6 mg
Folate45 mcg
Choline0.8 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 4 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.
MEAT TEA. 451 Liebig's Extractum Carnis. The proportion is about one ounce of the extrac- tum to two quarts of water. It must never be boiled, but stirred into boiling water. For delicate stomachs it is more nourishing when mixed with arrowroot, sago, tapioca, or vermicelli. These additions are to be cooked in water and seasoned with salt and pepper if allowed, and the extract must be stirred in when the arrowroot or other farina is boiling hot. Liebig's extractum must always be used in quanti- ties below rather than above the mark, or a coarse, bitter flavour is apparent. Meat Teas and Drinks. \\ lbs. mutton, veal, or beef free from fat gristle, or bone ; 1 quart cold water ; 2 ozs. rice; Salt to taste
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