Minced Beef
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
This arrangement is known as Portuguese garnishing.
Presented as published in 1936. 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
716Calories
106 gProtein
15 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories716 kcal
Protein106 g
Carbohydrates15 g
Fiber1 g
Sugars0.1 g
Total Fat25 g
Saturated Fat9.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.1 g
Cholesterol275 mg
Sodium288 mg
Potassium1756 mg
Calcium116 mg
Iron8.7 mg
Magnesium111 mg
Phosphorus999 mg
Zinc20 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E1.4 mg
Vitamin K5 mcg
Vitamin B62.8 mg
Vitamin B124.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)30 mg
Folate114 mcg
Choline420 mg
Caffeine0 mg
Water540 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 103. The excerpt below is the record exactly as published.
MINCED BEEF {Picada) 1 pound roast beef, minced Cayenne l/2 pint gravy Hot cooked rice Y& teaspoon nutmeg Baked tomato halves
Cook this with the app: pantry check, scaling, and the assistant.