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Beef (au Fromage)
From Cassell's dictionary of cookery, 1892
Serves 3
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
809Calories
41 gProtein
52 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories809 kcal
Protein41 g
Carbohydrates52 g
Fiber3.6 g
Sugars3.1 g
Total Fat48 g
Saturated Fat21 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol133 mg
Sodium330 mg
Potassium662 mg
Calcium176 mg
Iron4 mg
Magnesium81 mg
Phosphorus470 mg
Zinc7.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A61 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.7 mg
Vitamin B124.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate35 mcg
Choline8 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1990. The excerpt below is the record exactly as published.
Beef (au Fromage). Mince finely a pound of Austrahan beef, sea- son it with pepper and salt, nutmeg, and a chopped shallot ; boil some macaroni tender in broth, lay the mince in a pie-dish, cover with the macaroni, pour on it a tea-cupful of the broth, popper it, and grate two ounces of cheese
Cook this with the app: pantry check, scaling, and the assistant.