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Beef à la Flamande
From Cookery and housekeeping, 1882
Serves 6
Four kinds of vegetables are sufficient.
Presented as published in 1882. 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
93Calories
9 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein9.4 g
Carbohydrates11 g
Fiber2.7 g
Sugars4.3 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol21 mg
Sodium53 mg
Potassium496 mg
Calcium54 mg
Iron1 mg
Magnesium25 mg
Phosphorus119 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A181 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate58 mcg
Choline29 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 61. The excerpt below is the record exactly as published.
Beef k la Flamande. Braise a piece of brisket of beef in the usual way. Add to the sauce just before serving carrots, turnips, onions, lettuces, sprouts or cabbage, mushrooms, and a few stuffed tomatoes
Cook this with the app: pantry check, scaling, and the assistant.