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Minced Beef Sauce
From The thorough good cook, 1895
Serves 2
Serve with poached eggs and do not pour the sauce over the beef.
Presented as published in 1895. 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
542Calories
30 gProtein
17 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein30 g
Carbohydrates17 g
Fiber3.9 g
Sugars2.5 g
Total Fat39 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium2650 mg
Potassium991 mg
Calcium49 mg
Iron2.3 mg
Magnesium59 mg
Phosphorus325 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A1.9 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate97 mcg
Choline12 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 46. The excerpt below is the record exactly as published.
Two tablespoonfuls of chopped onions in a stew-pan, with four of good malt vinegar (see that you get it) and a small piece of glaze ; boil together a few minutes, then add a pint of brown sauce and half a pint of broth; stir quickly over a sharp fire till the sauce adheres to the back of the spoon; then add a tea- spoonful of chopped mushrooms and a tablespoonful of chopped gherkins ; it is now ready to use. This sauce must be seasoned rather highly with Xepaul pepper, and salt, and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.