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Beef, Fricandeau of
From Consult me, 1902
Serves 2
Serve with sorrel-sauce.
Presented as published in 1902. 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
356Calories
29 gProtein
16 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories356 kcal
Protein29 g
Carbohydrates16 g
Fiber1 g
Sugars6.1 g
Total Fat10 g
Saturated Fat3.5 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol73 mg
Sodium408 mg
Potassium684 mg
Calcium32 mg
Iron3 mg
Magnesium36 mg
Phosphorus288 mg
Zinc5.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C3.1 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K2.1 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate27 mcg
Choline87 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 50. The excerpt below is the record exactly as published.
BEEF, Fricandeau of. — Take a nice bit of lean beef ; lard it with bacon seasoned with pepper, salt, cloves, mace, and allspice. Put it into a stew-pan with a pint of broth, a glass of white wine, a bundle of parsley, all sorts of sweet herbs, a clove of garlic, a shalot or two, four cloves, pepper and salt
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