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Raw Beef Tea
From Twentieth century home cook book, 1905
Serves 1
The fiber of the meat may be scraped away with a knife.
Presented as published in 1905. 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
82Calories
5 gProtein
0 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein4.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.8 g
Saturated Fat2.8 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.3 g
Cholesterol21 mg
Sodium17 mg
Potassium76 mg
Calcium2.7 mg
Iron0.5 mg
Magnesium5 mg
Phosphorus44 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate2 mcg
Choline0 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 155. The excerpt below is the record exactly as published.
Raw Beef Tea. — Made by allowing one ounce of fine chopped lean beef to each tablespoonful of cold water
Cook this with the app: pantry check, scaling, and the assistant.