Fricassee of Ox Tails
From 365 breakfast dishes, 1901
Prepare the ox tails the day before.
Presented as published in 1901. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories9.6 kcal
Protein0.3 g
Carbohydrates2 g
Total Fat0 g
Sodium0.1 mg
Potassium3.6 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Water0.3 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 10. The excerpt below is the record exactly as published.
Fricassee of Ox Tails. Wash and clean thoroughly 2 small ox tails. Cut them into pieces about two inches long, put them into stock and simmer until tender. Do this the day before they are to be used. Dip them in beaten tgg and crumbs, season with salt and pepper and fry a light brown. For the sauce thicken the stock the ox tails were cooked in with flour and add a wine-glass of sherry
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