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Braised Beef
From Twentieth century home cook book, 1905
Serves 10
Presented as published in 1905. 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
601Calories
84 gProtein
20 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein84 g
Carbohydrates20 g
Fiber2 g
Sugars2.2 g
Total Fat21 g
Saturated Fat7.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.3 g
Omega-30.2 g
Cholesterol212 mg
Sodium375 mg
Potassium1286 mg
Calcium87 mg
Iron15 mg
Magnesium90 mg
Phosphorus719 mg
Zinc11 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4.5 mg
Vitamin A133 mcg
Vitamin E1.6 mg
Vitamin K1.7 mcg
Vitamin B60.8 mg
Vitamin B126 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate37 mcg
Choline5.3 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 56. The excerpt below is the record exactly as published.
BRAISED BEEF. Take six or eight pounds of round or a piece of the rump. Lard with salt pork. Put a few slices of pork in the braising pan ; when the pork begins to fr}^, add two onions, two slices carrot, half a turnip, all minced or chopped fine. As soon as they begin to brown nicely, draw to one side of the pan, and put in your beef. Dredge well with pepper, salt and flour. Brown the meat well on all sides, then add one quart of boiling water and a small bunch of sweet herbs
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