Braised Beef

Name: Braised Beef
Ingredients: 3 lbs. lean beef; 2 slices fat salt pork; 1 tsp. peppercorns; 4 cup each, cut in dice, carrot; 4 cup each, cut in dice, turnip; 4 cup each, cut in dice, onion; 4 cup each, cut in dice, celery; Pepper and salt

From Public school household science, 1905

The meat may be placed on a bed of vegetables if there is no rack.

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

3240Calories

321 gProtein

185 gCarbs

139 gFat

Full nutrition (34 nutrients)

Calories3240 kcal

Protein321 g

Carbohydrates185 g

Fiber42 g

Sugars94 g

Total Fat139 g

Saturated Fat52 g

Monounsaturated Fat64 g

Polyunsaturated Fat9.4 g

Omega-30.1 g

Cholesterol950 mg

Sodium2242 mg

Potassium10814 mg

Calcium1027 mg

Iron33 mg

Magnesium547 mg

Phosphorus3634 mg

Zinc78 mg

Copper1.8 mg

Manganese2.8 mg

Vitamin D1.4 mcg

Vitamin C313 mg

Vitamin A4289 mcg

Vitamin E6 mg

Vitamin K93 mcg

Vitamin B610 mg

Vitamin B1236 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)3.3 mg

Niacin (B3)82 mg

Folate816 mcg

Choline917 mg

Caffeine0 mg

Water3217 g

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 22. The excerpt below is the record exactly as published.

BRAISED BEEF. 3 lbs. lean beef. 2 slices fat salt pork. i tsp. peppercorns. 4 cup each, cut in dice, carrot, turnip, onion, celery. Pepper and salt

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