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Boiled Beef
From The new practical housekeeping, 1890
Serves 2
If meat seems tough, add a tablespoon or two of vinegar when put on to boil.
Presented as published in 1890. 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
386Calories
17 gProtein
18 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein17 g
Carbohydrates18 g
Fiber2.1 g
Sugars16 g
Total Fat25 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Cholesterol70 mg
Sodium3600 mg
Potassium344 mg
Calcium22 mg
Iron2 mg
Magnesium20 mg
Phosphorus167 mg
Zinc3.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate5.9 mcg
Choline2.9 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 343. The excerpt below is the record exactly as published.
Boiled Beef. — Select a good rib piece, or thick piece from the round or rump, as a simple cut would be too thin ; the flank, plate and brisket, tnough all good boiling pieces, are too thin to boil to advantage without rolling, but are very easily rolled and kept in place with twine or skewers. Wipe the meat with a damp cloth and put on to boil as directed in Boiled Meats. Allow twenty minutes to each pound for boilins, and when just done, add seasoning of salt and serve with any salaof preferred, or HarserTodish Sauce^ made as follows : Take equal proportions of horse-radish and boiled apples^ grate together with gooa vinegar and a little sugar
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