gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Beef with Horseradish
From Cooking for profit, 1886
Serves 2
The water used for boiling can be saved to make soup.
Presented as published in 1886. 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
691Calories
98 gProtein
1 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein98 g
Carbohydrates1.4 g
Fiber0.4 g
Sugars1 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol299 mg
Sodium352 mg
Potassium1550 mg
Calcium71 mg
Iron9.9 mg
Magnesium94 mg
Phosphorus938 mg
Zinc24 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C3.1 mg
Vitamin A4.5 mcg
Vitamin E0.8 mg
Vitamin K6.5 mcg
Vitamin B62.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)25 mg
Folate30 mcg
Choline280 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 42. The excerpt below is the record exactly as published.
Boiled Beef with Horseradish. A fjit, unctuous, gristly piece of the brisket or "plate" is the best for this, oi COOKING FOR PROFIT. 39 the rib ends that are sawed off a rib roast. Boil it slowly for at least three hours; have a little salt in the water (which is afterwards to be used to make soup.) Grate or finely scrape down a stick of horseradish
Cook this with the app: pantry check, scaling, and the assistant.