Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ounces of pearl barley to 2 quarts boiling water
- 2 quarts boiling water
- 1 pound lean beef
- 1 quart cold water
- salt
- pepper
Directions
Add 2 ounces of pearl barley to 2 quarts boiling water: boil down to i and strain. A little lemon juice and sugar will make it more palatable.
BEEF TEA, NO. L
Mrs. Thomas Ewing.
Cut into small pieces 1 pound lean beef, cover with 1 quart cold water, and when it comes to the boil let simmer 20 minutes. Let it get cold, skim, strain, and add a little salt and pepper.
BEEF TEA, NO. 2.
l-'ill a bottle with lean beef cut in small pieces, cork loosely and iiut in a kettle of cold water kee])ing it upright by tying to tlie handle of the kettle. Boil for 2 hours, then press out the liquid and skim it. Season with salt and pepper, and wine if ordered for the patient.