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Braised Beef
From The Hotel St. Francis cook book, 1919
Serves 11
Garnish the beef with the carrot that was cooked with it, cut in thin slices.
Presented as published in 1919. 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
527Calories
72 gProtein
6 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein72 g
Carbohydrates6.1 g
Fiber1.2 g
Sugars2.2 g
Total Fat30 g
Saturated Fat9.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol236 mg
Sodium334 mg
Potassium1253 mg
Calcium61 mg
Iron7.5 mg
Magnesium75 mg
Phosphorus699 mg
Zinc18 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C7.6 mg
Vitamin A68 mcg
Vitamin E0.9 mg
Vitamin K8.9 mcg
Vitamin B61.9 mg
Vitamin B128.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate29 mcg
Choline207 mg
Caffeine0 mg
Water422 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 129. The excerpt below is the record exactly as published.
Braised beef Noodles French pastry Coffee DINNER Consomme Ditalini Fillet of sole, St. Nazaire Leg of mutton, currant jelly String beans Green corn Hashed potatoes in cream Field salad Apricot pie Coffee Braised beef. Have the butcher cut an eight pound piece of rump or brisket of beef. Season with salt and pepper, and rub with a small piece of garlic. Melt in a pot about two ounces of butter, and when hot add the beef and roast on top of the range until it is brown on all sides. Then remove the beef, add one ounce of fresh butter to the gravy .already in the pot, and when hot add two large spoonfuls of flour, and allow it to brown. Then add three pints of water, bring to a boil, and then put in the beef again. Add two calf's feet, one onion, one carrot, a large bouquet garni, four chopped tomatoes, salt, and a spoonful of whole black peppers
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