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Beef a la Mode (No. 1)
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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
302Calories
43 gProtein
0 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium132 mg
Potassium670 mg
Calcium28 mg
Iron4.3 mg
Magnesium40 mg
Phosphorus412 mg
Zinc11 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate10 mcg
Choline123 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 31. The excerpt below is the record exactly as published.
BEEF A LA MODE (No. 1) Mrs. Brutus J. Clay Take a round of beef and remove the bone. Fill the hole with a dressing made of bread-crumbs, salt, pepper, and butter. Also 1 teaspoon salt, pepper, cloves, mace, and nutmeg. Make inci- sions in the beef and put in strips of pork which 101 LIBRARY UNIVERSITY OF CALIFORNIA THE BLUE GRASS COOK BOOK have been rolled in the spices. Sprinkle the rest over the top. Then cover the whole with fat bacon to prevent burning. Tie with a tape and skewer it well and put in an oven and bake 5 hours. Baste constantly with butter and lard mixed with a little flour
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