nut-freesoy-freeshellfish-free
Cecils with Tomato Sauce
From Boston Cooking-School cook book, 1896
Serves 1
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
552Calories
56 gProtein
28 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein56 g
Carbohydrates28 g
Fiber4.6 g
Sugars11 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol169 mg
Sodium1468 mg
Potassium1849 mg
Calcium140 mg
Iron7.9 mg
Magnesium108 mg
Phosphorus590 mg
Zinc9.8 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A93 mcg
Vitamin E1 mg
Vitamin K4.6 mcg
Vitamin B61.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate45 mcg
Choline216 mg
Caffeine0 mg
Water410 g
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.
CECILS WITH TOMATO SAUCE 1 cup cold roast beef or rare Worcestershire Sauce steak, finely chopped 2 tablespoons bread crumbs Salt 1 tablespoon melted butter Pepper 1 egg yolk, slightly beaten Onion juice Tomato Sauce (p. 198)
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