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French Beef a la Mode
From Modern cookery, in all its branches, 1884
Serves 7
Ensure the beef does not stick to the pan.
Presented as published in 1884. 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
594Calories
102 gProtein
1 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein102 g
Carbohydrates0.9 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat7.5 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol300 mg
Sodium264 mg
Potassium1491 mg
Calcium78 mg
Iron8.3 mg
Magnesium100 mg
Phosphorus901 mg
Zinc21 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E1 mg
Vitamin K5.4 mcg
Vitamin B62.7 mg
Vitamin B126.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)27 mg
Folate43 mcg
Choline326 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 188. The excerpt below is the record exactly as published.
FRENCH BEEF A LA MODE. (A common Receipt.') Take seven or eight pounds of a rump of beef (or of any ether tender joint), free from bone, and skewer it firmly into a good shape. Put two ounces of butter into a thick saucepan or stewpan, and -when it boils stir to it a tablespoonful of flour
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