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Beef Bouilli
From Virginia Cookery-book, 1884
Serves 8
Pickled capers and cucumbers enhance the sauce.
Presented as published in 1884. 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
151Calories
8 gProtein
25 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein8.4 g
Carbohydrates25 g
Fiber4 g
Sugars6.4 g
Total Fat2.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol17 mg
Sodium1815 mg
Potassium757 mg
Calcium82 mg
Iron1.3 mg
Magnesium43 mg
Phosphorus140 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A268 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate57 mcg
Choline27 mg
Caffeine0 mg
Water418 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 52. The excerpt below is the record exactly as published.
Beef Bouilli. Take the thigh - bone out of a rump of beef, wash it, then pour a gill of vinegar over it ; dredge it well with flour, put it in a pot large enough to turn conveniently, pour over it three pints of water, then put the pot over the fire until it boils. Prepare and cut up small pieces of carrots, cabbages, potatoes, and turnips, nearly a pint- bowlful of each, which must be added to the beef ; also two onions sliced, a sprig of sweet marjoram, then season all with two table - spoonfuls of salt, and nearly one of black pepper
Cook this with the app: pantry check, scaling, and the assistant.