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Beef a la Mode Allemande
From Cooking for profit, 1886
Serves 4
This recipe is also known as German style.
Presented as published in 1886. 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
805Calories
15 gProtein
79 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories805 kcal
Protein15 g
Carbohydrates79 g
Fiber7.8 g
Sugars50 g
Total Fat47 g
Saturated Fat18 g
Monounsaturated Fat21 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol73 mg
Sodium2551 mg
Potassium1057 mg
Calcium100 mg
Iron3.4 mg
Magnesium62 mg
Phosphorus211 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D1.1 mcg
Vitamin C10 mg
Vitamin A144 mcg
Vitamin E0.8 mg
Vitamin K40 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate39 mcg
Choline60 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 278. The excerpt below is the record exactly as published.
Beef a la Mode Allemande, or German. Lard a piece of lean beef in the usual way by drawing it full of strips of pork or bacon fat, put it in a jar or pot in the oven, with water enough to cover, and salt, pepper and few pieces of carrot and turnip, and bake about three hours. Take out the meat, skim and strain the liquor, add to it a cupful of white wine, one of raisins and one of prunes, and a small amount of flour thickening
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