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Beef, Bagout
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
467Calories
56 gProtein
33 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein56 g
Carbohydrates33 g
Fiber6 g
Sugars8.5 g
Total Fat14 g
Saturated Fat5.2 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol137 mg
Sodium2581 mg
Potassium1275 mg
Calcium172 mg
Iron6.6 mg
Magnesium93 mg
Phosphorus570 mg
Zinc10 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A2.5 mcg
Vitamin E0.9 mg
Vitamin K15 mcg
Vitamin B61.6 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)15 mg
Folate95 mcg
Choline223 mg
Caffeine0 mg
Water438 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 225. The excerpt below is the record exactly as published.
Beef, BagOUt. — Take equal quantities of good gravy and boiling water — a pint in all. Pour it into a stcwpan, in which two pounds of cold roast beef, sliced, have been put. Add five or six small onions, some mixed spices, pepper and salt to taste
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