Braised Beef
From The royal baker and pastry cook, 1902
Vegetables may be served separately.
Presented as published in 1902. 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
4588Calories
599 gProtein
105 gCarbs
200 gFat
Full nutrition (34 nutrients)
Calories4588 kcal
Protein599 g
Carbohydrates105 g
Fiber12 g
Sugars16 g
Total Fat200 g
Saturated Fat76 g
Monounsaturated Fat93 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol1796 mg
Sodium5266 mg
Potassium9986 mg
Calcium784 mg
Iron91 mg
Magnesium609 mg
Phosphorus5777 mg
Zinc147 mg
Copper2.2 mg
Manganese0.9 mg
Vitamin D2.7 mcg
Vitamin C47 mg
Vitamin A529 mcg
Vitamin E5.4 mg
Vitamin K49 mcg
Vitamin B615 mg
Vitamin B1271 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)6.3 mg
Niacin (B3)159 mg
Folate376 mcg
Choline1701 mg
Caffeine0 mg
Water2591 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 64. 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, Vi teaspoon pepper ; on this lay meat. Add 1 pint boiling water
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