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Portable Beef Tea
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
A convenient form of food for travellers.
Presented as published in 1884. 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
500Calories
70 gProtein
6 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein70 g
Carbohydrates6.3 g
Fiber0.4 g
Sugars0 g
Total Fat22 g
Saturated Fat8.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol200 mg
Sodium3537 mg
Potassium1025 mg
Calcium77 mg
Iron9.3 mg
Magnesium65 mg
Phosphorus630 mg
Zinc16 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K4.2 mcg
Vitamin B61.7 mg
Vitamin B127.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate27 mcg
Choline189 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 249. The excerpt below is the record exactly as published.
Portable Beef Tea, — Two pounds of heef cut fine, and half a box of gelatine. Soak together in one pint of cold water one hour, squeezing often. Heat to nearly the boiling-point. Strain, pressing all the juice from the meat, fill a glass jar with the juice, place the jar in water, and heat till the water outside the jar boils. Seal while hot. Dissolve two teaspoonfuls of the above prepara- tion in half a cup of boiling water ^ add a few grains of scdt
Cook this with the app: pantry check, scaling, and the assistant.