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Quick Beef Tea
From The Landmarks club cook book, 1903
Serves 1
Always use the best piece of meat for invalids.
Presented as published in 1903. 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
384Calories
41 gProtein
0 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories384 kcal
Protein41 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat23 g
Saturated Fat9.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.9 g
Cholesterol146 mg
Sodium119 mg
Potassium656 mg
Calcium47 mg
Iron3.5 mg
Magnesium46 mg
Phosphorus398 mg
Zinc7.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B61.2 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate22 mcg
Choline173 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 138. The excerpt below is the record exactly as published.
QUICK BEEF TEA. Take a round steak (always the best piece of meat for in- valids), cut into pieces the size of your hand. Have ready a cup in hot water. P>roil your steak quickly on both sides, turning quickly to retain the juice; broiling only enough to start the juice. Squeeze with a lemon squeezer the juice into the hot cup; add a little salt
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