Mousses of Beef

Name: Mousses of Beef
Ingredients: sufficient raw beef to produce 4 oz. of meat pulp; a tablespoonful of cream; the yolks of 4 eggs; a spoonful of sherry (if liked); pepper; salt

From Entrees made easy, 1905

Presented as published in 1905. 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

497Calories

50 gProtein

2 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories497 kcal

Protein50 g

Carbohydrates2 g

Fiber0 g

Sugars0.7 g

Total Fat31 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol829 mg

Sodium349 mg

Potassium639 mg

Calcium141 mg

Iron5.7 mg

Magnesium49 mg

Phosphorus623 mg

Zinc7.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4.1 mcg

Vitamin C0 mg

Vitamin A321 mcg

Vitamin E2.4 mg

Vitamin K2.4 mcg

Vitamin B61 mg

Vitamin B123.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)7.3 mg

Folate104 mcg

Choline672 mg

Caffeine0 mg

Water242 g

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 10. The excerpt below is the record exactly as published.

Mousses of Beef (Hot). Mince, pound, and rub through a sieve sufficient raw beef to produce 4 oz. of meat pulp, mix this with a good thick, brown sauce and a table- spoonful of cream, pepper and salt, the yolks of 4 eggs

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