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Boiled Bibs of Beef
From European and American cuisine, 1914
Serves 1
Requires advance preparation due to salting.
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
258Calories
43 gProtein
0 gCarbs
8 gFat
Full nutrition (32 nutrients)
Calories258 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat8.4 g
Saturated Fat3 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.4 g
Cholesterol118 mg
Sodium108 mg
Potassium688 mg
Calcium44 mg
Iron3.1 mg
Magnesium46 mg
Phosphorus408 mg
Zinc7.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K2.2 mcg
Vitamin B61.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate24 mcg
Choline178 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 162. The excerpt below is the record exactly as published.
Boiled Bibs of Beef. — Procure a 2-ribbed piece of roast beef, cut off the ribs close to the meat, use the round piece of meat for roasting. Sub the ribs thickly with salt
Cook this with the app: pantry check, scaling, and the assistant.