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Boiled Beef to Serve Cold
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
645Calories
36 gProtein
15 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories645 kcal
Protein36 g
Carbohydrates15 g
Fiber2.8 g
Sugars6.4 g
Total Fat48 g
Saturated Fat20 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.9 g
Cholesterol148 mg
Sodium124 mg
Potassium758 mg
Calcium59 mg
Iron4.4 mg
Magnesium50 mg
Phosphorus353 mg
Zinc7.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.3 mg
Folate44 mcg
Choline9.2 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 24. The excerpt below is the record exactly as published.
Boiled Beef to Serve Cold. — Take a boiling piece of beef, roll and tie, put in kettle with boiling water, salt and pepper. Chop fine one small onion, break in pieces two bay leaves
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