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Beef a La Mode

Name: Beef a La Mode
Yield: 10 servings
Ingredients: For six pounds of the round; half dozen ripe tomatoes; two or three onions; half a cup of vinegar; a cup of water; half dozen cloves; a stick of cinnamon; a little whole black pepper

From Buckeye cookery, 1892

Serves 10

Strain gravy and thicken with flour.

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

607Calories

95 gProtein

11 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories607 kcal

Protein95 g

Carbohydrates11 g

Fiber3.6 g

Sugars4 g

Total Fat18 g

Saturated Fat6.2 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol250 mg

Sodium140 mg

Potassium1094 mg

Calcium73 mg

Iron8.7 mg

Magnesium88 mg

Phosphorus643 mg

Zinc17 mg

Copper0.4 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A32 mcg

Vitamin E1.9 mg

Vitamin K19 mcg

Vitamin B61.4 mg

Vitamin B124.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)17 mg

Folate53 mcg

Choline366 mg

Caffeine0 mg

Water305 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 109. The excerpt below is the record exactly as published.

For six pounds of the round, take half dozen ripe tomatoes, cut up with two or three onions in a vessel with a tight cover, add half dozen cloves, a stick of cinnamon, and a little whole black pepper ; cut gashes in the meat, and stuff them with half pound of fat salt _ pork, cut into square bits; place the meat on the other ingredients, — and pour over them half a cup of vinegar and a cup of water

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