Old Fashioned Beef Tea

Name: Old Fashioned Beef Tea
Ingredients: One pound (or more) of lean beef; season with salt; if permitted, a little pepper

From Six little cooks, 1910

This is the pure juice of the meat.

Presented as published in 1910. 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

685Calories

98 gProtein

0 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories685 kcal

Protein98 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol299 mg

Sodium299 mg

Potassium1520 mg

Calcium64 mg

Iron9.8 mg

Magnesium91 mg

Phosphorus934 mg

Zinc24 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A4.5 mcg

Vitamin E0.8 mg

Vitamin K6.4 mcg

Vitamin B62.5 mg

Vitamin B1212 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)25 mg

Folate23 mcg

Choline279 mg

Caffeine0 mg

Water318 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 31. The excerpt below is the record exactly as published.

OLD FASHIONED BEEF TEA. One pound (or more) of lean beef — (not one scrap of fat must be admitted) — cut into small pieces and put into a tightly-covered jar, without water. Set the jar into a pot of cold water, let this come gradually to a boil and then boil steadily for three or four hours, until the meat is like white rags. Then press the juice out, and season with salt, and, if permitted, a little pepper

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