Baked Ox Joints

Name: Baked Ox Joints
Ingredients: Cut two ox tails at joints; 3 cup water; 3 cups canned tomatoes; one-third cup flour; one teaspoon salt; one-fourth teaspoon pepper; one and one-half cups carrots; one cup turnips

From What to Have for Dinner, 1905

Presented as published in 1905. 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

537Calories

17 gProtein

110 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories537 kcal

Protein17 g

Carbohydrates110 g

Fiber22 g

Sugars43 g

Total Fat3.8 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium3347 mg

Potassium3357 mg

Calcium272 mg

Iron17 mg

Magnesium173 mg

Phosphorus382 mg

Zinc2.3 mg

Copper0.9 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C126 mg

Vitamin A1603 mcg

Vitamin E1.3 mg

Vitamin K26 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.7 mg

Folate238 mcg

Choline17 mg

Caffeine0 mg

Water1157 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 24. The excerpt below is the record exactly as published.

BAKED OX JOINTS, Cut two ox tails at joints and parboil five mimutes. Wash thoroughly and sauté in butter with two sliced onions until well browned. Add one-third cup flour, three cups water, three cups canned tomatoes, one tea- spoon salt, and one-fourth teaspoon pepper. Turn into a deep earthen pudding dish, cover, and cook in a slow oven three hours. Remove ox tails, and strain sauce and return ox tails and sauce to oven to finish the cooking; then add one and one-half cups carrots, cut in strips and one cup turnips

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