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Beef a la Mode
From The new Kentucky home cook book, 1884
Serves 10
Add tomato or walnut catsup to the gravy before serving.
Presented as published in 1884. 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
73Calories
6 gProtein
8 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories73 kcal
Protein5.8 g
Carbohydrates7.9 g
Fiber0.5 g
Sugars0.7 g
Total Fat3.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol16 mg
Sodium98 mg
Potassium93 mg
Calcium29 mg
Iron1 mg
Magnesium11 mg
Phosphorus60 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate13 mcg
Choline14 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 19. The excerpt below is the record exactly as published.
BEEF A LA MODE. Take a round of beef six to eight inches thick, wash and wipe it well, and remove the bone. Make a rich dressing of bread crumbs, minced onion, and plenty of salt and pep- per. With this fill the place from which the bone was taken. Make deep gashes through the meat, in which put pieces of fat pork cut in strips and rolled in ground spices — mace, nutmeg, and cloves — and salt and pepper. Tie up the beef with a broad strip of strong cotton to keep it in good shape. Put it in the baking-pan with a half gallon of water, and bake five hours. Put some of the mixed spices over the top of the beef before it commences cooking; baste frequently, putting some butter
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