Uncooked Beef Tea
From Physical culture cook book, 1901
Make only a little at a time as it sours quickly.
Presented as published in 1901. 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
43Calories
6 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories43 kcal
Protein6.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol19 mg
Sodium20 mg
Potassium95 mg
Calcium4.9 mg
Iron0.6 mg
Magnesium6 mg
Phosphorus58 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate1.4 mcg
Choline17 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 72. The excerpt below is the record exactly as published.
Uncooked Beef Tea.— Only a little of this should be made at a time, as it sours quickly. Take one ounce of beef at a time, and as soon as one cupful is given prepare the next'. The beef should be from the top part of the round ; 220 THE PHYSICAL CULTURE COOK BOOK. this must be cut across the grain, and shred down with a knife. For each ounce allow two tablespoonfuls of cold water
Cook this with the app: pantry check, scaling, and the assistant.