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Mixed Beef Tea
From The national course in home economics, 1917
Serves 4
Good for invalids who dislike clear beef tea.
Presented as published in 1917. 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
171Calories
24 gProtein
0 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein24 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat8.2 g
Saturated Fat3.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol75 mg
Sodium85 mg
Potassium383 mg
Calcium27 mg
Iron2.4 mg
Magnesium26 mg
Phosphorus234 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.3 mg
Folate5.7 mcg
Choline70 mg
Caffeine0 mg
Water434 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 365. The excerpt below is the record exactly as published.
MIXED BEEF TEA. Some invalids do not like clear beef tea. Try this. Take beef, mut- ton and veal, one pound of each, without fat, put them, cut up in small pieces, to simmer four hours in three pints of water
Cook this with the app: pantry check, scaling, and the assistant.