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Hashed Beef
From Soyer's standard cookery, 1912
Serves 5
Presented as published in 1912. 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
784Calories
34 gProtein
13 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein34 g
Carbohydrates13 g
Fiber1.5 g
Sugars3.2 g
Total Fat65 g
Saturated Fat30 g
Monounsaturated Fat26 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol150 mg
Sodium180 mg
Potassium597 mg
Calcium46 mg
Iron3.9 mg
Magnesium41 mg
Phosphorus316 mg
Zinc6.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B60.7 mg
Vitamin B124.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.2 mg
Folate35 mcg
Choline6.5 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 112. The excerpt below is the record exactly as published.
Hashed Beef. Chop two pounds of underdone beef with a quarter of a pound of suet and two onions, flavoring with pepper, salt, and parsley. Mix well with half a cupful of breadcrumbs and moisten with a cupful of stock. Place the whole in a dish or mold and cover with breadcrumbs moistened with a spoonful of lemon juice
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