Braised Beef
From Royal baker and pastry cook, 1913
Vegetables may be served separately.
Presented as published in 1913. 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
4567Calories
598 gProtein
100 gCarbs
200 gFat
Full nutrition (34 nutrients)
Calories4567 kcal
Protein598 g
Carbohydrates100 g
Fiber12 g
Sugars14 g
Total Fat200 g
Saturated Fat76 g
Monounsaturated Fat93 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol1796 mg
Sodium5632 mg
Potassium9929 mg
Calcium773 mg
Iron91 mg
Magnesium603 mg
Phosphorus5762 mg
Zinc147 mg
Copper2.2 mg
Manganese0.9 mg
Vitamin D2.7 mcg
Vitamin C40 mg
Vitamin A529 mcg
Vitamin E5.4 mg
Vitamin K48 mcg
Vitamin B615 mg
Vitamin B1271 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)6.3 mg
Niacin (B3)159 mg
Folate367 mcg
Choline1698 mg
Caffeine0 mg
Water2595 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 65. The excerpt below is the record exactly as published.
Braised Beef. — Wipe and trim 6 pounds round or rump of beef without bone. Sear brown on all sides in very hot frying-pan over hot fire. In braising-pan or iron kettle put layers of sliced onions, turnips, and carrots; add bunch of sweet herbs, 1 teaspoon salt, XA teaspoon pepper ; on this lay meat. Add 1 pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.