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Croute-au-Pot
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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
260Calories
34 gProtein
7 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories260 kcal
Protein34 g
Carbohydrates7.2 g
Fiber3.2 g
Sugars4.9 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol100 mg
Sodium147 mg
Potassium855 mg
Calcium84 mg
Iron3.8 mg
Magnesium51 mg
Phosphorus353 mg
Zinc8.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A252 mcg
Vitamin E0.5 mg
Vitamin K6.2 mcg
Vitamin B61 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.7 mg
Folate34 mcg
Choline97 mg
Caffeine0 mg
Water692 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 21. The excerpt below is the record exactly as published.
Croute-au-Pot. — Take two pounds of the shin of beef, one marrow bone, tied up in muslin to retain the marrow ; add three quarts of water and salt to taste. Stand it on the gas stove, and as soon as it begins to simmer skim the surface carefully, and then add three small carrots, one turnip, three leeks (but not the green part), one large onion, the heart of one small cabbage, two cloves, one clove of garlic
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