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Australian Meat and Tomatoes
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons. Probable cost: 2s. 4d.
Presented as published in 1892. 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
726Calories
42 gProtein
14 gCarbs
72 gFat
Full nutrition (33 nutrients)
Calories726 kcal
Protein42 g
Carbohydrates14 g
Fiber4.4 g
Sugars9.7 g
Total Fat72 g
Saturated Fat22 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.4 g
Cholesterol218 mg
Sodium154 mg
Potassium1484 mg
Calcium58 mg
Iron5.2 mg
Magnesium79 mg
Phosphorus442 mg
Zinc8.7 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A155 mcg
Vitamin E2 mg
Vitamin K29 mcg
Vitamin B61 mg
Vitamin B126.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate71 mcg
Choline25 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 187. The excerpt below is the record exactly as published.
Australian Meat and Tomatoes.— Scald a dozen tomatoes and place them in a stewpan with a little salt and three ounces of butter. Let them stew very gently till tender. Then heat the contents of a two-pound tin of Australian beef
Cook this with the app: pantry check, scaling, and the assistant.