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Beef, Lumber, in Madeira Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Time to simmer, half an hour. Probable cost of lumber, 1s. 4d. per pound.
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
613Calories
74 gProtein
9 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein74 g
Carbohydrates9 g
Fiber0.3 g
Sugars0.7 g
Total Fat27 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol232 mg
Sodium821 mg
Potassium1214 mg
Calcium57 mg
Iron7.7 mg
Magnesium76 mg
Phosphorus711 mg
Zinc18 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0.3 mg
Vitamin A13 mcg
Vitamin E0.7 mg
Vitamin K6.1 mcg
Vitamin B61.9 mg
Vitamin B128.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate21 mcg
Choline210 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 221. The excerpt below is the record exactly as published.
Beef, Lumber, in Madeira Sauce.— Eoast three pounds of beef, for half an horn- onl}-. Prepare a sauce with brown stock or broth, some butter, flour, cayenne pepper, salt, l^epper, and a glass of Madeira. At the expiry of the half hoiu', lay it in a stewpan, with the sauce, and siimner, but do not boil, for the same time. Mushrooms and trifles add to the delicacy. Time, half an hour
Cook this with the app: pantry check, scaling, and the assistant.