gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef a la Mode
From The New century cook book, 1899
Serves 1
This beef is very nice sliced when cold or re-steamed.
Presented as published in 1899. 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
500Calories
44 gProtein
13 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein44 g
Carbohydrates13 g
Fiber3.6 g
Sugars5.7 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol145 mg
Sodium219 mg
Potassium1075 mg
Calcium77 mg
Iron4.8 mg
Magnesium57 mg
Phosphorus462 mg
Zinc11 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C7.6 mg
Vitamin A1004 mcg
Vitamin E1.2 mg
Vitamin K19 mcg
Vitamin B61.3 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate35 mcg
Choline140 mg
Caffeine0 mg
Water373 g
As published
This recipe was extracted from The New century cook book (1899), page 30. The excerpt below is the record exactly as published.
Beef a la Mode. Cut slits in round of beef and draw through them thin slices of bacon, spiced with a mixture of ground allspicey cloves pepper and salt, then rub spices all over the beer; put round in a deep dish, add one-half cup of vinegar and stand over night in fluid and spices; next morning add one chopped onion, two carrots and a table spoonful of lard
Cook this with the app: pantry check, scaling, and the assistant.