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Beef (au Gratin)
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
754Calories
76 gProtein
0 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein76 g
Carbohydrates0 g
Fiber0 g
Sugars0.3 g
Total Fat50 g
Saturated Fat18 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.4 g
Omega-30.2 g
Cholesterol249 mg
Sodium767 mg
Potassium1165 mg
Calcium47 mg
Iron6.8 mg
Magnesium70 mg
Phosphorus748 mg
Zinc17 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.9 mg
Vitamin K4.2 mcg
Vitamin B61.9 mg
Vitamin B128.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)20 mg
Folate15 mcg
Choline222 mg
Caffeine0 mg
Water248 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 1991. The excerpt below is the record exactly as published.
Beef (au Gratin). Mince two pounds of beef, mix with it half a poimd of minced bacon, season the whole with pepper and salt and nutmeg; lay it in a shallow dish, spread grated bread-crumbs over it half an inch thick
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