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How to Boil Beef
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Boiled beef cannot be served too hot.
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
302Calories
43 gProtein
0 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium132 mg
Potassium670 mg
Calcium28 mg
Iron4.3 mg
Magnesium40 mg
Phosphorus412 mg
Zinc11 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate10 mcg
Choline123 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 68. The excerpt below is the record exactly as published.
HOW TO BOIL BEEF. Some people think that, to boil beef, they have only to put it in a saucepan and let it boil, but such is not the case. If you want the beef to be nice acd tender you must be careful about the boiling. If you put it in cold water it loses the nutritious constituency ; for soup, of course, it is put into cold water, but for boiled beef, certainly put it into boiling water. When a piece of beef
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