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Hachis de Bœuf à l'Américaine

Name: Hachis de Bœuf à l'Américaine
Yield: 1 servings
Ingredients: Also cut into dice the same weight of potatoes as of meat; cohere the whole with a few tablespoonfuls of tomato sauce; and reduced veal gravy

From A guide to modern cookery, 1909

Serves 1

Presented as published in 1909. 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

129Calories

4 gProtein

28 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories129 kcal

Protein3.8 g

Carbohydrates28 g

Fiber3.4 g

Sugars1.8 g

Total Fat0.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Cholesterol0.4 mg

Sodium75 mg

Potassium704 mg

Calcium21 mg

Iron1.5 mg

Magnesium38 mg

Phosphorus94 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K3 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate26 mcg

Choline19 mg

Caffeine0 mg

Water145 g

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 226. The excerpt below is the record exactly as published.

Also cut into dice the same weight of potatoes as of meat. Season these potatoes and toss them in butter. This done, put half their quantity into a saucepan with the meat dice, and cohere the whole with a few tablespoonfuls of tomato sauce and reduced veal gravy

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