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Beef, French, Stewed
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five persons.
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
632Calories
91 gProtein
2 gCarbs
23 gFat
Full nutrition (31 nutrients)
Calories632 kcal
Protein91 g
Carbohydrates1.6 g
Fiber0 g
Sugars0 g
Total Fat23 g
Saturated Fat7.9 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.2 g
Omega-30.2 g
Cholesterol236 mg
Sodium166 mg
Potassium1291 mg
Calcium15 mg
Iron9 mg
Magnesium88 mg
Phosphorus768 mg
Zinc12 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E1.7 mg
Vitamin B60.8 mg
Vitamin B126.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Caffeine0 mg
Water255 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 216. The excerpt below is the record exactly as published.
Beef, French, Stewed. — Beat two pounds of rump steak with a rolling-pin to j make it tender, and then lard it thoroughly v>'ith strips of bacon. Place it in a stewpan with some good stock, spice, salt, garlic, thyme, parsley, and haK a pint of white wine
Cook this with the app: pantry check, scaling, and the assistant.