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Beef Vinaigrette
From Harper's cook book encyclopædia, 1902
Serves 5
Presented as published in 1902. 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
634Calories
75 gProtein
3 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein75 g
Carbohydrates2.7 g
Fiber0.5 g
Sugars1.5 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol317 mg
Sodium373 mg
Potassium1314 mg
Calcium70 mg
Iron7.9 mg
Magnesium86 mg
Phosphorus800 mg
Zinc18 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C7.2 mg
Vitamin A62 mcg
Vitamin E0.7 mg
Vitamin K88 mcg
Vitamin B62.2 mg
Vitamin B126.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)22 mg
Folate31 mcg
Choline274 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 21. The excerpt below is the record exactly as published.
Beef Vinaigrette. — Rub one tea- spoonful of sugar, one table-spoonful of mustard, with salt and pepper to taste, into the yolks of two eggs ; add three table-spoonfuls of vinegar, set in a bain-marie, and cook until it is of the consistency of cream ; allow to cool. Boil 4 lbs. of beef brisket until quite tender; when cold, dish on a flat plate and cover it with the vinaigrette sauce, sprinkle over it chopped parsley, pickles, and a little shallot
Cook this with the app: pantry check, scaling, and the assistant.