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Beef with Tomatoes
From The new home cook book, 1896
Serves 15
Presented as published in 1896. 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
824Calories
45 gProtein
6 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories824 kcal
Protein45 g
Carbohydrates5.7 g
Fiber1.7 g
Sugars2.1 g
Total Fat74 g
Saturated Fat26 g
Monounsaturated Fat31 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol216 mg
Sodium2621 mg
Potassium846 mg
Calcium50 mg
Iron4.3 mg
Magnesium48 mg
Phosphorus365 mg
Zinc11 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.2 mcg
Vitamin C11 mg
Vitamin A65 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.8 mg
Vitamin B124.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.2 mg
Folate20 mcg
Choline130 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The new home cook book (1896), page 43. The excerpt below is the record exactly as published.
BEEF WITH TOMATOES. Mrs. P. B. Ayer. Eight pounds fresh plate beef, second cut broiled ; boil ^exd^r two quarts tomatoes, three cloves, plenty butter. VALUABLE RECIPES. 103 pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.