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Bbbf Tea

A simple beef tea made by simmering beef in water and seasoning with salt.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 3 ingredients
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Bbbf Tea

Ingredients

Directions

Prepare

  1. Cut one pound round steak into inch pieces, removing all fat.

  2. Place the steak and one pint of cold water in a pot.

Simmer and serve

  1. Put the pot on the back part of the stove and simmer for twenty minutes.

  2. Move the pot to the front of the stove and let it boil up once.

  3. Season with salt.

  4. Strain the meat out and serve.

Alternative method

  1. Alternatively, place the meat in a glass jar, cover, and put it in a kettle of cold water.

  2. Allow the water to heat slowly, let stand one hour.

  3. Strain and salt.

  4. Add hot water before serving if desired.

Nutrition, whole recipe (rough)

250Calories
26 gProtein
15 gFat
0 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Beef100g cooked250
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Round steak
Provides the meat whose flavour and nutrients soften and release into the water.
Cold water
Acts as the cooking liquid that extracts the meat's flavour into the broth.

The step that matters

Start with cold water and heat slowly. Beginning with cold water and heating gradually lets the meat's juices and flavour dissolve into the liquid before the proteins tighten. Boiling too hard early makes the broth cloudy and the meat tough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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