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Beef Stewed in Beer
From Cassell's dictionary of cookery, 1892
Serves 13
Probable cost, 7s. 6d.
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
840Calories
49 gProtein
3 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories840 kcal
Protein49 g
Carbohydrates3.3 g
Fiber0.5 g
Sugars1.8 g
Total Fat68 g
Saturated Fat28 g
Monounsaturated Fat30 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol208 mg
Sodium186 mg
Potassium790 mg
Calcium32 mg
Iron5.3 mg
Magnesium52 mg
Phosphorus443 mg
Zinc10 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B61 mg
Vitamin B127.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate24 mcg
Choline2.9 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 236. The excerpt below is the record exactly as published.
Beef Stewed in Beer. —Take eight pounds of the silver-side of the round, hang it some days — as the weather will permit — to make it tender. Beat it with a rolling-pin, and then put it into a stewpan with a liquid composed of part mild beer and water, to nearly cover the meat. Add a few slices of bacon, two onions, some cloves, a bay-leaf, a small cup of ^-inegar, a tablcrspoonful of treacle, and the same of any sauce
Cook this with the app: pantry check, scaling, and the assistant.