Loin of Beef, a la Braise

Name: Loin of Beef, a la Braise
Ingredients: rib roast or rump of beef

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

754Calories

88 gProtein

0 gCarbs

42 gFat

Full nutrition (32 nutrients)

Calories754 kcal

Protein88 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat42 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat1.6 g

Cholesterol291 mg

Sodium115 mg

Potassium710 mg

Calcium20 mg

Iron7.3 mg

Magnesium57 mg

Phosphorus537 mg

Zinc15 mg

Copper0.2 mg

Manganese0 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.4 mg

Vitamin K5.1 mcg

Vitamin B61.2 mg

Vitamin B125.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)16 mg

Folate27 mcg

Choline335 mg

Caffeine0 mg

Water207 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 16. The excerpt below is the record exactly as published.

LOIN OF BEEF, a la BRAISE, lyepare as above; use rib roast or rump of beef

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