Beef Grenadines
From 365 tasty dishes, 1906
Presented as published in 1906. 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
486Calories
54 gProtein
27 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories486 kcal
Protein54 g
Carbohydrates27 g
Fiber11 g
Sugars3.3 g
Total Fat28 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Cholesterol169 mg
Sodium429 mg
Potassium1857 mg
Calcium101 mg
Iron6.9 mg
Magnesium106 mg
Phosphorus586 mg
Zinc7.6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C322 mg
Vitamin A2.9 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate194 mcg
Choline13 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 9. The excerpt below is the record exactly as published.
Beef Grenadines. From a beef tenderloin cut inch slices. Melt a little butter in a frying-pan, lay in the slices and cook slowly for ten minutes on each side without really browning or giving them the appearance of being fried. When turned sprinkle the upper side with salt, pepper and a few drops of mushroom catsup. Have ready a thick brown sauce in which has been cooked I tablespoonful of chopped ham, i tablespoonful of sherry and i teaspoonful of mushroom catsup. Strain and see that it is well seasoned. Boil some Brussels sprouts until tender
Cook this with the app: pantry check, scaling, and the assistant.