Beef a la Mode (1)

Name: Beef a la Mode (1)
Ingredients: a rump or piece of beef; fat bacon; a calf’s foot; an onion; a carrot; a bunch of sweet herbs; a bay-leaf; thyme; a clove of garlic; salt, and pepper; a glass of water

From English and French cookery, 1890

Presented as published in 1890. 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

848Calories

91 gProtein

22 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories848 kcal

Protein91 g

Carbohydrates22 g

Fiber4.7 g

Sugars9.2 g

Total Fat42 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat1.7 g

Cholesterol291 mg

Sodium170 mg

Potassium1134 mg

Calcium91 mg

Iron8.2 mg

Magnesium85 mg

Phosphorus604 mg

Zinc15 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A506 mcg

Vitamin E1.8 mg

Vitamin K14 mcg

Vitamin B61.4 mg

Vitamin B125.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)17 mg

Folate68 mcg

Choline350 mg

Caffeine0 mg

Water634 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 39. The excerpt below is the record exactly as published.

Beef a la Mode (1). — Take a rump or piece of beef, bone it, beat it well, and lard it with fat bacon ; put it into a stewpan with some rind of bacon, a calf’s foot, an onion, carrot, a bunch of sweet herbs, a bay-leaf, thyme, a clove of garlic, some cloves, salt, and pepper, pour over the whole a glass of water

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