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Piece de Bceaf braise a la Vert Vre
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
590Calories
102 gProtein
0 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein102 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat7.5 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol281 mg
Sodium263 mg
Potassium1488 mg
Calcium77 mg
Iron8.2 mg
Magnesium100 mg
Phosphorus898 mg
Zinc21 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E1 mg
Vitamin K5.4 mcg
Vitamin B62.7 mg
Vitamin B126.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)27 mg
Folate41 mcg
Choline326 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 352. The excerpt below is the record exactly as published.
Piece de Bceaf braise a la Vert Vre. — Braise a piece of rump of beef, weighing from four to five pounds, in the usual manner. Prepare meanwhile the garniture vert-pre, which consists of a selection of green vegetables, such as French beans, flageolets, green peas, small timbales of spinach or chicory
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