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BRAISED BEEF

Name: BRAISED BEEF
Yield: 5 servings
Ingredients: 3 pounds beef; Carrot; 2 thin slices fat salt pork; Salt and pepper; Y% teaspoon peppercorns; Onion cut in dice; Celery

From Boston Cooking-School cook book, 1896

Serves 5

Serve with Horse-radish Sauce or sauce made from liquor in pan.

Presented as published in 1896. 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

822Calories

64 gProtein

2 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories822 kcal

Protein64 g

Carbohydrates2 g

Fiber0.4 g

Sugars0.6 g

Total Fat62 g

Saturated Fat23 g

Monounsaturated Fat29 g

Polyunsaturated Fat5.4 g

Omega-30 g

Cholesterol238 mg

Sodium636 mg

Potassium1128 mg

Calcium59 mg

Iron6.3 mg

Magnesium65 mg

Phosphorus679 mg

Zinc16 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C0.7 mg

Vitamin A103 mcg

Vitamin E0.6 mg

Vitamin K5.6 mcg

Vitamin B61.5 mg

Vitamin B127.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)17 mg

Folate17 mcg

Choline168 mg

Caffeine0 mg

Water245 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 113. The excerpt below is the record exactly as published.

BRAISED BEEF 3 pounds beef Carrot 2 thin slices fat salt pork Turnip | 14 cup each, Salt and pepper Onion cut in dice Y% teaspoon peppercorns Celery

Cook this with the app: pantry check, scaling, and the assistant.