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Collops, Beef
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
Presented as published in 1892. 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
726Calories
44 gProtein
8 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories726 kcal
Protein44 g
Carbohydrates8.2 g
Fiber0.6 g
Sugars0.4 g
Total Fat57 g
Saturated Fat23 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.2 g
Cholesterol171 mg
Sodium919 mg
Potassium709 mg
Calcium27 mg
Iron5.1 mg
Magnesium42 mg
Phosphorus387 mg
Zinc9.3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K6.1 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.8 mg
Folate46 mcg
Choline8.1 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 402. The excerpt below is the record exactly as published.
Collops, Beef. — Take two pounds of tender beef steak, and cut it into rounds about three inches -n-ide and three-quarters of an inch thick. Dredg-e a little flour over these, and fry them in hot butter or dripping till they are lightly browned on both sides. Put them into a stewpan -with a pint of good gravy, a tea-spoonful of salt, half a tea-spoonful of white pepper, a tea-spoonful of capers bruised, a tea-spoonful of walnut ketchup, and two pickled gherkins thinly sliced
Cook this with the app: pantry check, scaling, and the assistant.