Beef-Brose
From The St. Mungo cookery book, 1904
Suited to strong men who live in the open air.
Presented as published in 1904. 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
49 gProtein
28 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein49 g
Carbohydrates28 g
Fiber4 g
Sugars0.6 g
Total Fat18 g
Saturated Fat6.2 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol132 mg
Sodium141 mg
Potassium834 mg
Calcium49 mg
Iron6.4 mg
Magnesium103 mg
Phosphorus592 mg
Zinc13 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.5 mg
Vitamin K3.5 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate24 mcg
Choline140 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 82. The excerpt below is the record exactly as published.
beef-brose, at least, that was the first course of the dinner. It was made by pouring the boiling liquid from beef that had been boiled over oatmeal in the usual way that brose is made
Cook this with the app: pantry check, scaling, and the assistant.