gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Braised Rump of Beef
From The household gas cookery book, 1900
Serves 7
Serve garnished with Brussels sprouts, cauliflower, and carrots.
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
530Calories
88 gProtein
6 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein88 g
Carbohydrates5.6 g
Fiber1.5 g
Sugars2.6 g
Total Fat18 g
Saturated Fat6.5 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol241 mg
Sodium330 mg
Potassium1390 mg
Calcium84 mg
Iron7.5 mg
Magnesium93 mg
Phosphorus790 mg
Zinc18 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A143 mcg
Vitamin E1 mg
Vitamin K9.4 mcg
Vitamin B62.4 mg
Vitamin B125.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)24 mg
Folate46 mcg
Choline284 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 49. The excerpt below is the record exactly as published.
Braised Rump of Beef.— Take a piece of the rump of beef, about 6 lbs., remove any bone or surplus fat. Now take an earthenware braising pan, or, if not, use the ordinary stewpan, place the meat into it with three or four small carrots, four small onions, four shallots, two bay leaves, a sprig of thyme and parsley, and any good gravy— or water, if there is no gravy— about two inches deep
Cook this with the app: pantry check, scaling, and the assistant.