Italiandinner

A Meat Sauce (Italian)

Name: A Meat Sauce (Italian)
Cuisine: Italian
Ingredients: i pound of beef; yi an onion chopped up; 3 ounces of lard; 4 tablespoons of red wine; 4 tablespoons of tomato sauce

From Allied cookery, 1916

Presented as published in 1916. 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

1544Calories

99 gProtein

10 gCarbs

118 gFat

Full nutrition (34 nutrients)

Calories1544 kcal

Protein99 g

Carbohydrates10 g

Fiber2.3 g

Sugars2.5 g

Total Fat118 g

Saturated Fat46 g

Monounsaturated Fat54 g

Polyunsaturated Fat11 g

Omega-30 g

Cholesterol380 mg

Sodium565 mg

Potassium1904 mg

Calcium91 mg

Iron11 mg

Magnesium114 mg

Phosphorus982 mg

Zinc25 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D2.6 mcg

Vitamin C8.1 mg

Vitamin A6 mcg

Vitamin E1.3 mg

Vitamin K6.6 mcg

Vitamin B62.6 mg

Vitamin B1212 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)25 mg

Folate36 mcg

Choline325 mg

Caffeine0 mg

Water493 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 25. The excerpt below is the record exactly as published.

A MEAT SAUCE (Italian) Iput into a saucepan i pound of beef and yi an onion chopped up with 3 ounces of lard, some pars- ley, salt, pepper, i clove, and a very small slice of ham. Fry these over a hot fire for a few minutes, moving them continually, and when the onion is browned add 4 tablespoons of red wine, and 4 tablespoons of tomato sauce

Cook this with the app: pantry check, scaling, and the assistant.