Raw Beef Tea
From Domestic and economical cookery recipes, 1897
Serve in a crimson claret glass.
Presented as published in 1897. 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
660Calories
39 gProtein
0 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein39 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat22 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.1 g
Cholesterol168 mg
Sodium143 mg
Potassium606 mg
Calcium25 mg
Iron4.2 mg
Magnesium41 mg
Phosphorus349 mg
Zinc8.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 77. The excerpt below is the record exactly as published.
1 lb. of gravy beef | 1 pint of water METHOD. Remove all the fat and skin from the beef and mince it very finely. Place it in a jar with a pinch of salt and the cold water. Allow it to stand for an hour or longer. Then cover the jar closely and place it in a saucepan of boiling water, allowing the water only to come half way up the jar. Let it simmer gently for 1 hour. Beef Tea is not nearly so nourishing when over-cooked. Strain the tea from the meat through a coarse strainer and carefully remove any fat. No. 532. ESSENCE OF BEEF Is prepared by cooking the meat in its own juice, No. 533. RAW BEEF TEA. INGREDIENTS. ^lb. of gravy beef | ^ pint (or less) of cold water M
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