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Stronger Beef-Tea
From The Pattern cook-book, 1890
Serves 1
The thick sediment that falls to the bottom is the most nutritious part.
Presented as published in 1890. 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
685Calories
98 gProtein
0 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein98 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol299 mg
Sodium309 mg
Potassium1520 mg
Calcium71 mg
Iron9.8 mg
Magnesium93 mg
Phosphorus934 mg
Zinc24 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E0.8 mg
Vitamin K6.4 mcg
Vitamin B62.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)25 mg
Folate23 mcg
Choline279 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 250. The excerpt below is the record exactly as published.
STRONGER BEEF-TEA. Place a pound of finely chopped lean beef in a wide- mouthed bottle, or in a fruit-jar. Add to it half a pint of cold water, and let it stand for an hour ; then place the bottle in a sauce-pan of cold water, place the pan on the fire, and heat the water slowly almost to the boiling point, but be careful not to let it boil. Cook in this way for two hours ; then strain, and season with salt to taste
Cook this with the app: pantry check, scaling, and the assistant.