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Boiled Beef with Vegetables
From The Hotel St. Francis cook book, 1919
Serves 6
Serve with cream horseradish sauce, piquante, tomato, or bouillon horseradish sauce.
Presented as published in 1919. 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
95Calories
10 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein9.5 g
Carbohydrates10 g
Fiber4 g
Sugars3 g
Total Fat2.6 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium94 mg
Potassium440 mg
Calcium59 mg
Iron1.5 mg
Magnesium36 mg
Phosphorus120 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A122 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate59 mcg
Choline23 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 245. The excerpt below is the record exactly as published.
Boiled beef with vegetables. The meat should be juicy, well-flavored and tender. The brisket, cross rib and rump are the best portions. The wide ribs at the end of a rib roast are also very good. Tie the beef with a string and put into boiling water ; clear from scum, add salt, and garnish with carrots, onions, turnips, celery, leeks and Savoy cabbage
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