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Beef Palates (au Gratin)
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, 6d. each.
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
62Calories
7 gProtein
3 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein6.5 g
Carbohydrates2.5 g
Fiber0.8 g
Sugars1.1 g
Total Fat3.2 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol97 mg
Sodium736 mg
Potassium242 mg
Calcium21 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C1.9 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K9.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate22 mcg
Choline89 mg
Caffeine0 mg
Water73 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 223. The excerpt below is the record exactly as published.
Beef Palates (au Gratin). — Beat up the yolks of two eggs, and mix them, when well beaten, with the following ingredients: — A Made of mace, pounded, with a little salt and pepper, an eschalot, and a sprig of par- sley, minced, two or three button mushrooms, and a slice of ham
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