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Beef a la Mode
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
665Calories
75 gProtein
36 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein75 g
Carbohydrates36 g
Fiber1.5 g
Sugars29 g
Total Fat25 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol225 mg
Sodium240 mg
Potassium1450 mg
Calcium88 mg
Iron7.9 mg
Magnesium84 mg
Phosphorus737 mg
Zinc18 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C17 mg
Vitamin A9.7 mcg
Vitamin E0.7 mg
Vitamin K6.7 mcg
Vitamin B62 mg
Vitamin B128.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate43 mcg
Choline215 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 34. The excerpt below is the record exactly as published.
Beef a la Mode. Take 3 pounds of lean beef from the rump, put into a pot with a half can of tomatoes, a half teacup of vinegar, not quite a hale teacup of brown sugar, spices of all kinds, 1 turnip, 1 Irish potato, celery tops, chopped fine, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.