Ordinary Beef-tea
From Plain cookery recipes, 1908
Newly-killed beef is the best for beef-tea, as it contains more juice than beef that has been kept.
Presented as published in 1908. 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
856Calories
122 gProtein
0 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein122 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat41 g
Saturated Fat16 g
Monounsaturated Fat19 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol374 mg
Sodium397 mg
Potassium1901 mg
Calcium97 mg
Iron12 mg
Magnesium119 mg
Phosphorus1168 mg
Zinc30 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A5.7 mcg
Vitamin E1 mg
Vitamin K7.9 mcg
Vitamin B63.1 mg
Vitamin B1215 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)31 mg
Folate28 mcg
Choline349 mg
Caffeine0 mg
Water989 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 58. The excerpt below is the record exactly as published.
Ordinary Beef-tea* One pint cold water to one pound lean beef. For a small quantity, one quarter-pound beef, one gill water
Cook this with the app: pantry check, scaling, and the assistant.