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Beef and Haricot of Vegetables
From Tried favourites cookery book, 1909
Serves 10
Presented as published in 1909. 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
630Calories
21 gProtein
14 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein21 g
Carbohydrates14 g
Fiber3.2 g
Sugars6.2 g
Total Fat55 g
Saturated Fat21 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol106 mg
Sodium1172 mg
Potassium630 mg
Calcium64 mg
Iron2.6 mg
Magnesium38 mg
Phosphorus233 mg
Zinc5.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.4 mcg
Vitamin C22 mg
Vitamin A162 mcg
Vitamin E0.7 mg
Vitamin K49 mcg
Vitamin B60.7 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate54 mcg
Choline84 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 34. The excerpt below is the record exactly as published.
Beef and Haricot of Vegetables. 2 lb. Beef, i lb. fat Bacon, 4 Onions, 3 Carrots, 2 pints Stock, 1 tablespoon- ful Flour, 1 teaspoonful Browning, 3 teaspoonfuls Ketchup, 2 teaspoon- fuls Vinegar, 1 oz. Dripping, 4 Turnips, Parsley, Herbs, Salt, Pepper
Cook this with the app: pantry check, scaling, and the assistant.