Estofado
From National viands à la mode, 1895
Requires an hour's preparation.
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
1195Calories
24 gProtein
227 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1195 kcal
Protein24 g
Carbohydrates227 g
Fiber27 g
Sugars28 g
Total Fat20 g
Saturated Fat6.6 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol13 mg
Sodium5117 mg
Potassium1473 mg
Calcium839 mg
Iron69 mg
Magnesium168 mg
Phosphorus338 mg
Zinc1.9 mg
Copper0.5 mg
Manganese4.2 mg
Vitamin D0.3 mcg
Vitamin C16 mg
Vitamin A8.3 mcg
Vitamin E0.5 mg
Vitamin K43 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate341 mcg
Choline72 mg
Caffeine0.8 mg
Water1537 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.
Estofado. (Spanish) Put into a small crock a spoonful of lard ; add two pounds of round of veal cut in pieces ; let this brown a little ; stir all the time, to prevent burning ; add to this a pinch of marjoram and a bay leaf, a pinch of mace, salt and pepper, and two teaspoon- fuls of grated plain chocolate ; add a quart of boiling water. Place on the top of the crock a piece of coarse brown paper ; on this put a soup plate filled with water. Cook slowly ; when half done add potatoes cut in halves, half a dozen small onions, and a glassful of sherry. Keep the plate filled with water all the time. This dish requires an hour's preparation. Fillet a I'Estremadura Trim a good-sized fillet of beef and lard it right through with strips of raw ham and lard ; put it into a long-shaped earthenware pan ; season with salt and pepper. Marinade it well with salad oil ; add a large onion sliced, half a lemon sliced, and a few sprigs of parsley, and leave it in a cool place for a few hours. Then put the fillet and its pickle into a stewpan with half a pint of marsala and 70 NATIONAL VIANDS good stock ; add a bouquet of parsley, herbs, and a garlic root
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