Beef, Brisket of, Stewed

Name: Beef, Brisket of, Stewed
Ingredients: the part which has the hard fat; a small quantity of water; carrots; turnips; onions; celery; a few peppercorns

From English and French cookery, 1890

Presented as published in 1890. 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

3193Calories

380 gProtein

30 gCarbs

173 gFat

Full nutrition (34 nutrients)

Calories3193 kcal

Protein380 g

Carbohydrates30 g

Fiber6.5 g

Sugars15 g

Total Fat173 g

Saturated Fat67 g

Monounsaturated Fat85 g

Polyunsaturated Fat7.4 g

Omega-30.2 g

Cholesterol1243 mg

Sodium1586 mg

Potassium7213 mg

Calcium353 mg

Iron38 mg

Magnesium447 mg

Phosphorus4006 mg

Zinc93 mg

Copper1.4 mg

Manganese0.4 mg

Vitamin D1.9 mcg

Vitamin C47 mg

Vitamin A575 mcg

Vitamin E3 mg

Vitamin K36 mcg

Vitamin B611 mg

Vitamin B1233 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)2.9 mg

Niacin (B3)112 mg

Folate168 mcg

Choline1126 mg

Caffeine0 mg

Water1631 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 39. The excerpt below is the record exactly as published.

Beef, Brisket of, Stewed.— Put the part which has the hard fat into a stew-pot with a small quantity of water ; boil and skim thoroughly ; add carrots, turnips, onions, celery, and a few peppercorns

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