Beef with Gravy

Name: Beef with Gravy
Ingredients: one-half pound fat pork; cup of onions sliced; half a carrot; two tablespoons water; a pint of water; a tablespoonful of flour

From The National home cook book, 1900

Delicious and economical.

Presented as published in 1900. 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

1445Calories

20 gProtein

24 gCarbs

141 gFat

Full nutrition (33 nutrients)

Calories1445 kcal

Protein20 g

Carbohydrates24 g

Fiber3.6 g

Sugars8.2 g

Total Fat141 g

Saturated Fat52 g

Monounsaturated Fat67 g

Polyunsaturated Fat15 g

Cholesterol195 mg

Sodium1458 mg

Potassium717 mg

Calcium81 mg

Iron2.2 mg

Magnesium47 mg

Phosphorus428 mg

Zinc3.4 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A251 mcg

Vitamin E0.2 mg

Vitamin K4.6 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.1 mg

Folate53 mcg

Choline12 mg

Caffeine0 mg

Water738 g

As published

This recipe was extracted from The National home cook book (1900), page 45. The excerpt below is the record exactly as published.

one-half pound fat pork cut _ in slices in braising pan until crisp, add cup of onions sliced, and half a_ carrot. Fry vegetables until brown, then add Squares of beef and two tablespoons water. Cover pan and cook slowly from two to three hours, browning meat on all sides. Remove beef, add a pint of water and a tablespoonful of flour

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