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Beef Bouladen, No. 2

Name: Beef Bouladen, No. 2
Yield: 6 servings
Ingredients: 1½ pound of beef off the upper round or lower sirloin; cut the meat into 6 thin slices; ½ tablespoonful salt; ¼ teaspoonful pepper; 1 teaspoonful grated onion; 3 strips of larding pork

From European and American cuisine, 1914

Serves 6

Presented as published in 1914. 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

938Calories

25 gProtein

0 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories938 kcal

Protein25 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat93 g

Saturated Fat36 g

Monounsaturated Fat42 g

Polyunsaturated Fat9.9 g

Omega-30 g

Cholesterol156 mg

Sodium658 mg

Potassium382 mg

Calcium17 mg

Iron2.5 mg

Magnesium23 mg

Phosphorus234 mg

Zinc6.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A1.2 mcg

Vitamin E0.7 mg

Vitamin K1.7 mcg

Vitamin B60.6 mg

Vitamin B122.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.3 mg

Folate5.8 mcg

Choline112 mg

Caffeine0 mg

Water80 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 173. The excerpt below is the record exactly as published.

Beef Bouladen^ No. 2.— Take ly, pound of beef off the upper round or lower sirloin, cut the meat into 6 thin slices 4 inches square, season them with y^ tablespoonf ul salt, yt teaspoonf ul pepper, spread 1 teaspoonf ul grated onion over each square, lay 3 strips of larding pork

Cook this with the app: pantry check, scaling, and the assistant.