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Boiled Beef, Unsalted (Bceuf Bouilli)
From Cookery for every household, 1914
Serves 8
For serving hot, arrange vegetables around the meat and serve some liquid separately. For serving cold, press the meat and glaze it.
Presented as published in 1914. 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
536Calories
60 gProtein
14 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein60 g
Carbohydrates14 g
Fiber4.9 g
Sugars6.5 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol190 mg
Sodium266 mg
Potassium1392 mg
Calcium116 mg
Iron6.9 mg
Magnesium93 mg
Phosphorus651 mg
Zinc15 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0.3 mcg
Vitamin C18 mg
Vitamin A138 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B61.9 mg
Vitamin B125 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)17 mg
Folate52 mcg
Choline176 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 331. The excerpt below is the record exactly as published.
Boiled Beef, Unsalted (Bceuf Bouilli) 5 or 6 lbs. brisket. 2 or 3 carrots. 3 or 4 small onions. 3 or 4 small turnips. 1 head celery. 3 leeks. A bunch of herbs 4 cloves. 12 black peppercorns. A blade of mace. Salt. Hot water
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