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Beef with Carrots and Onion

Name: Beef with Carrots and Onion
Yield: 3 servings
Ingredients: two pounds of cold loast beef; the carrots; the onion; a little vinegar; pejiper; salt; a little butter; a little floui'; sippets of bread

From Cassell's dictionary of cookery, 1892

Serves 3

Average cost, exclusive of meat, 6d. Time, twenty minutes to stew. Sufficient for four or five persons.

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

554Calories

70 gProtein

32 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories554 kcal

Protein70 g

Carbohydrates32 g

Fiber3.3 g

Sugars6.5 g

Total Fat18 g

Saturated Fat4.9 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol189 mg

Sodium1182 mg

Potassium1318 mg

Calcium186 mg

Iron6.6 mg

Magnesium93 mg

Phosphorus700 mg

Zinc12 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C6.5 mg

Vitamin A356 mcg

Vitamin E1.1 mg

Vitamin K10 mcg

Vitamin B62 mg

Vitamin B122.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)21 mg

Folate59 mcg

Choline277 mg

Caffeine0 mg

Water328 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 221. The excerpt below is the record exactly as published.

the carrots and onion. Sinmier slowly, and add a little vinegar, pejiper, and salt. Remove the onion ; it will have imparted a flavour, which is all tliat is necessary; but serve up the carrots with the sauce, thickened with a little butter and floui'. Put sippets of bread

Cook this with the app: pantry check, scaling, and the assistant.