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Minced Boiled Beef

Name: Minced Boiled Beef
Yield: 4 servings
Ingredients: three tablespoonfuls of flour; an ounce of butter; one pint of broth; three pounds of beef; a tablespoonful of chopped parsley

From Practical household cookery, 1891

Serves 4

Can be made with Italian or Tomato sauce instead of broth.

Presented as published in 1891. 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

578Calories

77 gProtein

9 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories578 kcal

Protein77 g

Carbohydrates8.7 g

Fiber0 g

Sugars1.9 g

Total Fat32 g

Saturated Fat9.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol245 mg

Sodium395 mg

Potassium1273 mg

Calcium53 mg

Iron7.9 mg

Magnesium74 mg

Phosphorus740 mg

Zinc18 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C0.2 mg

Vitamin A4.6 mcg

Vitamin E0.6 mg

Vitamin K5 mcg

Vitamin B61.9 mg

Vitamin B128.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)21 mg

Folate32 mcg

Choline220 mg

Caffeine0 mg

Water350 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 76. The excerpt below is the record exactly as published.

MINCED BOILED BEEF. Brown for three minutes in a stewpan three tablespoon- fuls of fioiir with an ounce of butter; take this off the fire, add one pint of broth, salt and pepper to taste, mix for two minutes and pusli the stewpan on the fire, stir for ten minutei^, then add three pounds of beef, previously trimmed and mixed fine, together with a tablespoonful of chopped parsley

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