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Casserole of Beef
From Boston Cooking-School cook book, 1896
Serves 5
Various vegetables may be used, such as those suggested in Beef Stew with Dumplings.
Presented as published in 1896. 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
778Calories
45 gProtein
11 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein45 g
Carbohydrates11 g
Fiber3.5 g
Sugars2.5 g
Total Fat61 g
Saturated Fat18 g
Monounsaturated Fat20 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol140 mg
Sodium1313 mg
Potassium1021 mg
Calcium50 mg
Iron4.8 mg
Magnesium68 mg
Phosphorus448 mg
Zinc8.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K9.9 mcg
Vitamin B61 mg
Vitamin B125.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.9 mg
Folate72 mcg
Choline10 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 116. The excerpt below is the record exactly as published.
CASSEROLE OF BEEF 4 cups cold cooked beef, cut in 1 teaspoon Worcestershire 1-inch cubes Sauce 2 cups Brown Sauce (p. 196) Y% teaspoon salt or gravy 4% teaspoon pepper Y% cup celery, cut in small pieces 1 cup peas, beans, or mush- Y cup carrot, cut in small cubes rooms, cooked or canned 1 onion, thinly sliced 1 cup potato balls, par- 1 cup tomatoes, cooked or canned
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