Boiled Beef
From The paper-bag cookery manual, 1911
Garnish with cooked vegetables and pour over a little of the liquor.
Presented as published in 1911. 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
1310Calories
207 gProtein
29 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1310 kcal
Protein207 g
Carbohydrates29 g
Fiber8 g
Sugars18 g
Total Fat42 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol562 mg
Sodium640 mg
Potassium3988 mg
Calcium272 mg
Iron17 mg
Magnesium239 mg
Phosphorus1913 mg
Zinc43 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A1011 mcg
Vitamin E2.8 mg
Vitamin K27 mcg
Vitamin B65.8 mg
Vitamin B1213 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.7 mg
Niacin (B3)56 mg
Folate249 mcg
Choline663 mg
Caffeine0 mg
Water982 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 19. The excerpt below is the record exactly as published.
Boiled Beef. Procure about 2 lbs. of salt beef and soak it for several hours in cold water. Peel and scrape two small turnips and two carrots
Cook this with the app: pantry check, scaling, and the assistant.