Beef & la Mode
From The universal cookery book, 1887
Vegetables can be added but are better cooked separately.
Presented as published in 1887. 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
5800Calories
292 gProtein
46 gCarbs
480 gFat
Full nutrition (34 nutrients)
Calories5800 kcal
Protein292 g
Carbohydrates46 g
Fiber1.3 g
Sugars13 g
Total Fat480 g
Saturated Fat183 g
Monounsaturated Fat213 g
Polyunsaturated Fat25 g
Omega-31.2 g
Cholesterol1294 mg
Sodium16436 mg
Potassium4763 mg
Calcium235 mg
Iron27 mg
Magnesium272 mg
Phosphorus2456 mg
Zinc68 mg
Copper2 mg
Manganese2.1 mg
Vitamin D7.7 mcg
Vitamin C11 mg
Vitamin A292 mcg
Vitamin E8.5 mg
Vitamin K26 mcg
Vitamin B65 mg
Vitamin B1228 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)2.6 mg
Niacin (B3)63 mg
Folate76 mcg
Choline850 mg
Caffeine0 mg
Water1435 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 13. The excerpt below is the record exactly as published.
Beef & la Mode. Take three pounds of fresh beef, trim off the fat ; cut half a pound of bacon into long, slender strips, and lard the beef with it. Mix a few cloves, mace, allspice, peppers, cayenne, tablespoonful of powdered thyme, and two cloves of garlic, with half a pint of malt vinegar. Put the meat into an earthen crock, with a thin slice of bacon under it, add the seasoning and a pint of soup-stock
Cook this with the app: pantry check, scaling, and the assistant.