Cold Pressed Beef
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Good broth for soup if fresh meat.
Presented as published in 1895. 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
2359Calories
406 gProtein
0 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories2359 kcal
Protein406 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat83 g
Saturated Fat30 g
Monounsaturated Fat35 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol1125 mg
Sodium1052 mg
Potassium5951 mg
Calcium308 mg
Iron33 mg
Magnesium399 mg
Phosphorus3592 mg
Zinc85 mg
Copper1.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E4 mg
Vitamin K22 mcg
Vitamin B611 mg
Vitamin B1227 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)3.3 mg
Niacin (B3)109 mg
Folate163 mcg
Choline1305 mg
Caffeine0 mg
Water1315 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 21. The excerpt below is the record exactly as published.
Cold Pressed Beef. Take four or more pounds of a brisket of beef (a brisket of beef is that part of the breast that lies next to the ribs) fresh or salt, if fresh rub with salt and flour
Cook this with the app: pantry check, scaling, and the assistant.