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Boiled Beef
From Temperance cook book, 1887
Serves 6
This makes a nice dish for dinner.
Presented as published in 1887. 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
109Calories
8 gProtein
13 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein8.4 g
Carbohydrates13 g
Fiber0.9 g
Sugars0.1 g
Total Fat2.8 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol22 mg
Sodium210 mg
Potassium136 mg
Calcium65 mg
Iron6 mg
Magnesium15 mg
Phosphorus80 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate23 mcg
Choline23 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 18. The excerpt below is the record exactly as published.
BOILED BEEF. Take a piece of sirloin or round of beef, wash it clean and put it on to boil in two quarts of warer; salt it and boil till tender. :MEATS. 33 "When nearly done, pare some potatoes and let them steam with the meat. When half done, boil down the liquor and put in a piece of butter, and brown the meat and potatoes. When nice- ly browned, take them out and pour into the gravy one pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.