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Beefchauffe
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
433Calories
43 gProtein
43 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories433 kcal
Protein43 g
Carbohydrates43 g
Fiber1 g
Sugars29 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.4 g
Cholesterol149 mg
Sodium130 mg
Potassium791 mg
Calcium61 mg
Iron3.5 mg
Magnesium52 mg
Phosphorus429 mg
Zinc7.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K2.2 mcg
Vitamin B61.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate42 mcg
Choline185 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 175. The excerpt below is the record exactly as published.
BEEF CHAUFFE Slices of cold roast beef 3 tablespoons jelly 1 tablespoon butter Salt and red pepper 14 cup water
Cook this with the app: pantry check, scaling, and the assistant.