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Beef, Baked
From Cassell's dictionary of cookery, 1892
Serves 3
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
468Calories
68 gProtein
12 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein68 g
Carbohydrates12 g
Fiber2.1 g
Sugars3.9 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat0.7 g
Cholesterol181 mg
Sodium211 mg
Potassium1343 mg
Calcium98 mg
Iron5.4 mg
Magnesium81 mg
Phosphorus670 mg
Zinc13 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A334 mcg
Vitamin E1.2 mg
Vitamin K8.6 mcg
Vitamin B61.9 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)20 mg
Folate89 mcg
Choline279 mg
Caffeine0 mg
Water372 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 210. The excerpt below is the record exactly as published.
Beef, Baked.— Take about two pounds of thin slices of cold roast beef, sprinkle over them a little salt and a dust of flour ; roU them neatly up with a small portion of fat between each roU, and lay them in the bottom of a pie-dish. Slice two caiTots and a turnip and parboil them ; lay them with thinly-sliced onion and minced herbs over the meat, and pro- ceed with another layer of beef as before till all is used up. The vegetables should be next to the paste, and should be dusted over with pepper and salt. Mix a tea- spoonful of flour with about half a pint of good gravy, free from grease, and two or three talsle-spoonf uls of a
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