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Strong Beef Tea

Name: Strong Beef Tea
Yield: 1 servings
Ingredients: 1/2 lb. lean beef; 1 old pigeon; 1 tsp. of salt; 1/2 lb. breast of veal; 1 qt. of water; Small piece of carrot

From The art of German cooking and baking, 1922

Serves 1

This bouillon can be served in cups, or be used in any kind of soup, as desired.

Presented as published in 1922. 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

403Calories

54 gProtein

6 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories403 kcal

Protein54 g

Carbohydrates5.7 g

Fiber1.7 g

Sugars2.8 g

Total Fat18 g

Saturated Fat6.8 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol172 mg

Sodium2538 mg

Potassium1012 mg

Calcium57 mg

Iron6.2 mg

Magnesium59 mg

Phosphorus565 mg

Zinc13 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C5.3 mg

Vitamin A510 mcg

Vitamin E0.8 mg

Vitamin K11 mcg

Vitamin B61.5 mg

Vitamin B126 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)15 mg

Folate24 mcg

Choline145 mg

Caffeine0 mg

Water255 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 179. The excerpt below is the record exactly as published.

STRONG BEEF TEA. Ingredients for 1 pint. % lb. lean beef 1 old pigeon 1 tsp. of salt % lb. breast of veal 1 qt. of water Small piece of carrot

Cook this with the app: pantry check, scaling, and the assistant.