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Boiled Beef au Gratin
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
55Calories
5 gProtein
6 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein4.7 g
Carbohydrates6 g
Fiber0.6 g
Sugars3 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium172 mg
Potassium305 mg
Calcium5.2 mg
Iron0.5 mg
Magnesium9.8 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.4 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate16 mcg
Choline21 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 75. The excerpt below is the record exactly as published.
BOILED BEEF AU GRATIN. Slice the boiled beef as previously directed, and put it in a gratin-dish ; place about half a pound of fresh mushroom cuttings in a stewpan with a pint of broth, season with salt
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