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Boiled Round Beef
From Mrs. Maclurcan's cookery book, 1899
Serves 20
The liquor should be kept for pea soup.
Presented as published in 1899. 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
660Calories
39 gProtein
0 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein39 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat22 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.1 g
Cholesterol168 mg
Sodium619 mg
Potassium606 mg
Calcium18 mg
Iron4.2 mg
Magnesium39 mg
Phosphorus349 mg
Zinc8.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 69. The excerpt below is the record exactly as published.
BOILED EOUND BEEF. Beef and Water. As a whole round of beef is too large for small families, we here give a recipe for ten or twelve pounds. Mode. — Put ten or twelve pounds of the silver side in salt
Cook this with the app: pantry check, scaling, and the assistant.