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Émincé de Bœuf en Miroton
From A guide to modern cookery, 1909
Serves 2
For boiled beef, cut slices thicker and simmer longer.
Presented as published in 1909. 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
469Calories
53 gProtein
17 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein53 g
Carbohydrates17 g
Fiber2.6 g
Sugars6.4 g
Total Fat17 g
Saturated Fat6.3 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol150 mg
Sodium421 mg
Potassium1046 mg
Calcium71 mg
Iron5.5 mg
Magnesium61 mg
Phosphorus526 mg
Zinc13 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A2.3 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B61.4 mg
Vitamin B125.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate44 mcg
Choline149 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 226. The excerpt below is the record exactly as published.
MINCE DE BCEUF EN MIROTON For one lb. of beef mince two fine onions somewhat finely, and toss them in butter until they are evenly and well gilded. Sprinkle with one-half tablespoonful of flour; set to cook for a moment, and then moisten with one-half glassful of white wine and one-half pint of consommé; season with a pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.