Brasis (Russian)
From In foreign kitchens, 1893
Presented as published in 1893. 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
2341Calories
198 gProtein
1 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories2341 kcal
Protein198 g
Carbohydrates0.7 g
Fiber0.3 g
Sugars0 g
Total Fat172 g
Saturated Fat84 g
Monounsaturated Fat67 g
Polyunsaturated Fat6.8 g
Omega-30.1 g
Cholesterol676 mg
Sodium5273 mg
Potassium3074 mg
Calcium137 mg
Iron20 mg
Magnesium185 mg
Phosphorus1888 mg
Zinc49 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A9.4 mcg
Vitamin E3.3 mg
Vitamin K19 mcg
Vitamin B65 mg
Vitamin B1224 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)50 mg
Folate47 mcg
Choline564 mg
Caffeine0 mg
Water642 g
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 33. The excerpt below is the record exactly as published.
Brasis (Russian). Chop fine two pounds of Jean beef and a quarter of a pound of suet; mince the onions and a bit of garlic, and mix all together with two teaspoonfuls of salt, half a one of pepper, and some sprigs of minced parsley
Cook this with the app: pantry check, scaling, and the assistant.