Beef, Minced
From English and French cookery, 1890
Presented as published in 1890. 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
837Calories
99 gProtein
22 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories837 kcal
Protein99 g
Carbohydrates22 g
Fiber2.8 g
Sugars4.4 g
Total Fat20 g
Saturated Fat6.8 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1 g
Cholesterol268 mg
Sodium259 mg
Potassium1941 mg
Calcium146 mg
Iron8.9 mg
Magnesium140 mg
Phosphorus997 mg
Zinc18 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E1.4 mg
Vitamin K5 mcg
Vitamin B62.9 mg
Vitamin B124.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)29 mg
Folate80 mcg
Choline421 mg
Caffeine0 mg
Water626 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 40. The excerpt below is the record exactly as published.
Beef, Minced. — Place a spoonful of flour in a pan, and brown it with some butter. Add a pound of cold roast beef finely minced, some gravy, or stock broth, with a glass of wine, or a dash of vinegar or lemon, and season with herbs chopped up, and salt and pepper
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