Gouffe's Pot-au-Feu

Name: Gouffe's Pot-au-Feu
Ingredients: Four pounds of lean beef; six quarts of water; six ounces of carrot; six ounces of turnip; six ounces of onion; half an ounce of celery; one clove; salt

From Catherine Owen's new cook book .., 1885

Be exact with vegetable proportions for best results.

Presented as published in 1885. 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

2951Calories

397 gProtein

48 gCarbs

133 gFat

Full nutrition (34 nutrients)

Calories2951 kcal

Protein397 g

Carbohydrates48 g

Fiber13 g

Sugars24 g

Total Fat133 g

Saturated Fat50 g

Monounsaturated Fat62 g

Polyunsaturated Fat6.8 g

Omega-30.2 g

Cholesterol1197 mg

Sodium1541 mg

Potassium7462 mg

Calcium613 mg

Iron41 mg

Magnesium489 mg

Phosphorus3908 mg

Zinc98 mg

Copper2.1 mg

Manganese3.7 mg

Vitamin D1.8 mcg

Vitamin C68 mg

Vitamin A1439 mcg

Vitamin E4.9 mg

Vitamin K56 mcg

Vitamin B611 mg

Vitamin B1247 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)3.9 mg

Niacin (B3)102 mg

Folate259 mcg

Choline1143 mg

Caffeine0 mg

Water7417 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 37. The excerpt below is the record exactly as published.

Gouffe's Pot-au-Feu. — Four pounds of lean beef, six quarts of water^ six ounces of carrot, six of turnip, six of onion, half an ounce of celery, one cloye, salt

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