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Beef Cheese
From Cassell's dictionary of cookery, 1892
Serves 3
Makes a useful dish for a cold dinner.
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
580Calories
69 gProtein
2 gCarbs
31 gFat
Full nutrition (35 nutrients)
Calories580 kcal
Protein69 g
Carbohydrates2.5 g
Fiber0.1 g
Sugars2.1 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol226 mg
Sodium1835 mg
Potassium1170 mg
Calcium61 mg
Iron4.7 mg
Magnesium75 mg
Phosphorus816 mg
Zinc11 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0.6 mg
Vitamin A20 mcg
Vitamin E1.1 mg
Vitamin K2.8 mcg
Vitamin B61.9 mg
Vitamin B123.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)21 mg
Folate26 mcg
Choline280 mg
Caffeine0 mg
Alcohol1.4 g
Water254 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 213. The excerpt below is the record exactly as published.
Beef Cheese. — Take three parts of beef steak from any fleshy part of the animal, and one part equally composed of lean veal and un- cooked ham ; chop them together as finely as possible ; cut a piece of white bacon into small dice, and mix it with the minced meat ; season with salt, pepper, allspice, chopped parsley, and chives or green onions, half a clove of garlic, bay-leaf, sprig of thyme, and half a wine-glassful of brandy
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