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Beef (a la Mode), No. 5
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
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
492Calories
79 gProtein
6 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein79 g
Carbohydrates5.7 g
Fiber0 g
Sugars1.9 g
Total Fat28 g
Saturated Fat6 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol248 mg
Sodium368 mg
Potassium1245 mg
Calcium64 mg
Iron6.5 mg
Magnesium80 mg
Phosphorus710 mg
Zinc16 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A4.6 mcg
Vitamin E0.8 mg
Vitamin K4.3 mcg
Vitamin B62.1 mg
Vitamin B125 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)22 mg
Folate40 mcg
Choline255 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 209. The excerpt below is the record exactly as published.
Beef (a la Mode), No. 5. French Eecipe. — Take a large, flat stewpan, and put into it two ounces of good butter. When the butter begins to froth, add a table-spoonful of flour, and stir until the two are well mixed and of a fine golden colour. Next lay in a piece of rump of beef, or any other tender part, three poimds in weight. Fry gently, being very careful that the meat does not stick to the pan. Add by degrees a pint of rich stock, well flavoured with carrots, savouiy herbs, onions, bay-leaves, salt, and pepper
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