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Grenadins of Beef
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
525Calories
41 gProtein
32 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein41 g
Carbohydrates32 g
Fiber3.9 g
Sugars15 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol124 mg
Sodium152 mg
Potassium1127 mg
Calcium222 mg
Iron4.2 mg
Magnesium67 mg
Phosphorus479 mg
Zinc6.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C36 mg
Vitamin A52 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate119 mcg
Choline40 mg
Caffeine0 mg
Water450 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 28. The excerpt below is the record exactly as published.
Grenadins of Beef—Ingredients—Rump steak, lard, bacon fat, rich stock or gravy, onions, turnips, butter, flour, milk, pepper, salt, and nutmeg
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