This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
Extract of beef, cone, 8 ounces; table salt, 2 ounces; essence or tincture celery, 1 or 2 ounces respectively; essence orange or lemon (or mixed), 1 oz. (tincture of orange or lemon-peel may be substituted, or other flavorings proportionately); arrow-root powdered, 1 oz.; hot water, 4 pints. Tincture of capsicum may be added, about 1 drachm if desired. Stir the extract of beef, salt and arrow-root into the hot water until dissolved, then add the other ingredients. It should always be kept hot, and not much should be prepared in advance.
Liebig, the originator of the beef-tea, declared it to be incapable of promoting nutrition, and that it is to be classed as nervous food, along with tea, coffee, and alcohol, and even as inferior to the last, a judgment expressed by other high authorities. The popular impression is that beef-tea is a substitute for food; it often results in provoking vomiting or diarrhoea when habitually used as a substitute for food. It is recom-mended, however, for various affections of the stomach when its coating requires protection from irritating, but its application should be left to the judgment of the physician. We have appended the necessary formula for its preparation, as in popular demand, and append the remark that the arrow-root, which is the purest natural form of starch, is the only nutritious ingredient in the formula. Beef-tea is particularly adapted for the "hot soda water" dispensed at all times of the year, and the bottler may put up the ingredients for the bar or family trade.