Beef, Ribs of (à la Marseillaise)
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
302Calories
43 gProtein
0 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium132 mg
Potassium670 mg
Calcium28 mg
Iron4.3 mg
Magnesium40 mg
Phosphorus412 mg
Zinc11 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate10 mcg
Choline123 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 41. The excerpt below is the record exactly as published.
Beef, Ribs of (k la Marseillaise). — Brown a rib of beef over a quick fire, with 4 tablespoonfuls of good oil. Then draw the stewpan aside, and let it cook gently until tender. Fry some sliced onions in oil until they are brown ; add vinegar, mustard, and a little stock broth. Season with salt and pepper, and pour it over the rib of beef. Beef Rissoles. — Mince very finely some tender cooked lean beef and a small quantity of suet, mince an onion with some parsley ; add grated breadcrumbs, nutmeg, and lemon-peel. Season with pepper and salt, and, if desired, add a little thinly made mustard
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