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Braised Beef
From The bride's cook book, 1915
Serves 7
Presented as published in 1915. 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
759Calories
80 gProtein
0 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories759 kcal
Protein80 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat46 g
Saturated Fat18 g
Monounsaturated Fat20 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol241 mg
Sodium543 mg
Potassium1332 mg
Calcium16 mg
Iron7.8 mg
Magnesium86 mg
Phosphorus774 mg
Zinc13 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K6.1 mcg
Vitamin B61.8 mg
Vitamin B1211 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate31 mcg
Choline334 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 69. The excerpt below is the record exactly as published.
BRAISED BEEF 6 Pounds Round or Rump Beef (no bone) 1 Teaspoon Salt Vz Teaspoon Pepper Onions, carrots, turnips, sweet herbs
Cook this with the app: pantry check, scaling, and the assistant.