Ox-Tail Stewed

Name: Ox-Tail Stewed
Ingredients: 1 Ox-tail; 1 table-spoonful of flour; 1 table-spoonful of dripping; 1 Onion; Carrot; Turnip; Pepper; Salt; Ketchup

From Household cookery and laundry work, 1882

If well and slowly cooked, this is a delightful stew, as the ox-tail contains a great deal of gelatine.

Presented as published in 1882. 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

269Calories

4 gProtein

35 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories269 kcal

Protein4.2 g

Carbohydrates35 g

Fiber6.5 g

Sugars15 g

Total Fat13 g

Saturated Fat3.8 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Cholesterol13 mg

Sodium63 mg

Potassium736 mg

Calcium95 mg

Iron0.9 mg

Magnesium37 mg

Phosphorus111 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.6 mcg

Vitamin C47 mg

Vitamin A501 mcg

Vitamin E0.8 mg

Vitamin K8.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate125 mcg

Choline30 mg

Caffeine0 mg

Water297 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 12. The excerpt below is the record exactly as published.

OX-TAIL STEWED. 1 Ox-tall Flour. Ketchup. Dripping. 1 Onion. Carrot and Turnip. Pepper and Salt. Wash the tail well in warm water, and cut it up at the joints ; the larger joints may be cut in two. Dry the pieces well, and mix on a plate a table-spoonful of flour, a teaspoonful of salt, and half a teaspoonful of pepper. Rub each piece of tail over with this mixture. Put into a stew-pan a table-spoonful of dripping,

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