Fricassee of Cold Roast Beef

Name: Fricassee of Cold Roast Beef
Ingredients: a few slices of beef; a small onion; half an ounce of butter; a cupful of broth; the yolks of two eggs; one tablespoonful of broth

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

595Calories

64 gProtein

24 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories595 kcal

Protein64 g

Carbohydrates24 g

Fiber2.6 g

Sugars11 g

Total Fat39 g

Saturated Fat9.5 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol545 mg

Sodium641 mg

Potassium1294 mg

Calcium128 mg

Iron6.9 mg

Magnesium77 mg

Phosphorus724 mg

Zinc13 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D2.2 mcg

Vitamin C12 mg

Vitamin A165 mcg

Vitamin E1.5 mg

Vitamin K4.2 mcg

Vitamin B61.6 mg

Vitamin B126.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)15 mg

Folate98 mcg

Choline449 mg

Caffeine0 mg

Water584 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 47. The excerpt below is the record exactly as published.

Fricassee of Cold Roast Beef. Have a few slices of beef, not too large. Cut a small onion in rings ; put, half an ounce of butter in a stewpan, and, when melted, fry the onion a. pale brown; pour on a cupful of broth seasoned with pepper, salt, and mustard ; allow it to boil once, then add the pieces of meat to get F 82 DOMESTIC COOKER Y. hot through. Have ready the yolks of two eggs well beaten with one tablespoonful of broth

Cook this with the app: pantry check, scaling, and the assistant.