dinner

Braised Oxtails

Name: Braised Oxtails
Ingredients: three ox tails; three large carrots; a good sized onion; salt to taste; pepper to taste; cover with water

From The National home cook book, 1900

These are delicious.

Presented as published in 1900. 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

134Calories

3 gProtein

31 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories134 kcal

Protein3.3 g

Carbohydrates31 g

Fiber7.6 g

Sugars15 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium130 mg

Potassium795 mg

Calcium94 mg

Iron0.9 mg

Magnesium37 mg

Phosphorus107 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A1503 mcg

Vitamin E1.2 mg

Vitamin K24 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate63 mcg

Choline25 mg

Caffeine0 mg

Water293 g

As published

This recipe was extracted from The National home cook book (1900), page 49. The excerpt below is the record exactly as published.

three ox tails and have them hopped; add three large carrots and a good sized onion and — hop them; salt and pepper to taste, cover with water

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