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Ox-Tails à la Saint Lambert
From The thorough good cook, 1895
Serves 4
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
55Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein1.6 g
Carbohydrates11 g
Fiber2.7 g
Sugars5 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium327 mg
Potassium280 mg
Calcium34 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A251 mcg
Vitamin E0.2 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate42 mcg
Choline2.6 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 166. The excerpt below is the record exactly as published.
Ox-Tails h. la Saint Lambert. Wash the tails in warm water, and put them into a saucepan Avith some slices of bacon, salt, pepper, spice, two carrots, two turnips, a head of celer}^ some onions, and a bunch of mixed herbs
Cook this with the app: pantry check, scaling, and the assistant.