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Boiled Beef, Countryman's Style

Name: Boiled Beef, Countryman's Style
Yield: 5 servings
Ingredients: two pounds of beef; a quarter of a pound of streaky bacon; one ounce of butter; a quart of common stock or water; a bouquet garni; one onion shred; a pound of potatoes

From Practical household cookery, 1891

Serves 5

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

450Calories

45 gProtein

19 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories450 kcal

Protein45 g

Carbohydrates19 g

Fiber2.4 g

Sugars1.3 g

Total Fat27 g

Saturated Fat7.9 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol148 mg

Sodium533 mg

Potassium1042 mg

Calcium44 mg

Iron4.9 mg

Magnesium62 mg

Phosphorus464 mg

Zinc10 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C18 mg

Vitamin A4.3 mcg

Vitamin E0.4 mg

Vitamin K4.4 mcg

Vitamin B61.3 mg

Vitamin B124.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)12 mg

Folate23 mcg

Choline133 mg

Caffeine0 mg

Water400 g

Estimated from matched ingredients across 5 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, COUNTRYMAN'S STYLE. Cut two pounds of beef in two-inch dice. Cut in the same style a quarter of a pound of streaky bacon, remove the rind, and fry the bacon only, with one ounce of butter in a stewpan, to a brown colour; then add a quart of common stock or water, a "bouquet garni," one onion shred, and a pound of potatoes

Cook this with the app: pantry check, scaling, and the assistant.