Boiled Beef
From The book of plain cooking, 1904
Cabbage or green vegetables are a pleasant addition.
Presented as published in 1904. 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
468Calories
46 gProtein
37 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein46 g
Carbohydrates37 g
Fiber11 g
Sugars20 g
Total Fat16 g
Saturated Fat5.7 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol132 mg
Sodium203 mg
Potassium1720 mg
Calcium163 mg
Iron5.6 mg
Magnesium95 mg
Phosphorus538 mg
Zinc11 mg
Copper0.3 mg
Manganese3.4 mg
Vitamin D0.2 mcg
Vitamin C48 mg
Vitamin A503 mcg
Vitamin E1.2 mg
Vitamin K18 mcg
Vitamin B61.3 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate178 mcg
Choline130 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 11. The excerpt below is the record exactly as published.
Boiled Beef Should the beef look at all over-salted, soak it well before cooking, otherwise it spoils the stock, and is unpalatable. Put the meat into cold water, with an onion pierced with a clove, and let it boil. Then add the vegetables — carrots, turnips, and a parsnip if liked. Let PLAIN COOKING 43 all simmer very gently until cooked. The vegetables are usually served round the joint
Cook this with the app: pantry check, scaling, and the assistant.