Boiled Beef or Bouilli

Name: Boiled Beef or Bouilli
Ingredients: about a pound and a half of cold beef

From Buckmaster's cookery, 1887

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

1027Calories

147 gProtein

0 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1027 kcal

Protein147 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat49 g

Saturated Fat19 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol449 mg

Sodium449 mg

Potassium2279 mg

Calcium95 mg

Iron15 mg

Magnesium136 mg

Phosphorus1402 mg

Zinc36 mg

Copper0.5 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E1.2 mg

Vitamin K9.5 mcg

Vitamin B63.7 mg

Vitamin B1218 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)38 mg

Folate34 mcg

Choline418 mg

Caffeine0 mg

Water478 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 109. The excerpt below is the record exactly as published.

BOILED BEEF OR BOUILLI. Ingredients. Bouilli. Beef used for the pot-au-feu is called Bouilli, and has no doubt given much of its flavour to the broth ; but it may be made into a very acceptable dish. As soon as the beef broth has been prepared, the meat should be taken out and placed on a dish, garnished with vegetables that can be eaten. BOUILLI WITH SHARP SAUCE. Ingredients. Boiled Beef. Piquant or Tomato sauce. 1. Take about a pound and a half of cold beef

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