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Beef, Prieandeau of

Name: Beef, Prieandeau of
Yield: 5 servings
Ingredients: about three pounds of the rump or fillet of sirloin; three or four cloves; six whole allspice; two blades of mace; a pint of medium stock; a glass of white wine; a bunch of savoury herbs tied together; two shalots

From Cassell's dictionary of cookery, 1892

Serves 5

Time: two hours.

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

519Calories

63 gProtein

14 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories519 kcal

Protein63 g

Carbohydrates14 g

Fiber3.6 g

Sugars2.5 g

Total Fat20 g

Saturated Fat1.4 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol166 mg

Sodium270 mg

Potassium1172 mg

Calcium65 mg

Iron8.2 mg

Magnesium91 mg

Phosphorus573 mg

Zinc9.9 mg

Copper0.5 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C3.5 mg

Vitamin A5.3 mcg

Vitamin E0.3 mg

Vitamin K4.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate17 mcg

Choline11 mg

Caffeine0 mg

Water332 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 217. The excerpt below is the record exactly as published.

Beef, Prieandeau of.— Lard about three pounds of the rump or fillet of sirloin. Pound three or four cloves, six whole allspice, and two blades of mace. IMix a little pepper and salt with these ingredients, and sprinkle it over the meat. Put it into a stewpan with a pint of medium stock, a glass of white wine, a bunch of savoury herbs tied together, two shalots

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