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Piece de Boeuf a la Mode Froide

Name: Piece de Boeuf a la Mode Froide
Yield: 1 servings
Ingredients: piece of meat must first be well trimmed; add a third of its volume of aspic jelly

From A guide to modern cookery, 1909

Serves 1

Typically uses leftovers.

Presented as published in 1909. 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

325Calories

43 gProtein

6 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories325 kcal

Protein43 g

Carbohydrates5.7 g

Fiber0.1 g

Sugars4 g

Total Fat14 g

Saturated Fat5.5 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol132 mg

Sodium135 mg

Potassium676 mg

Calcium30 mg

Iron4.4 mg

Magnesium40 mg

Phosphorus414 mg

Zinc11 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0.7 mg

Vitamin A2 mcg

Vitamin E0.4 mg

Vitamin K2.8 mcg

Vitamin B61.1 mg

Vitamin B125.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)11 mg

Folate11 mcg

Choline124 mg

Caffeine0 mg

Water143 g

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 221. The excerpt below is the record exactly as published.

PIECE DE BCEUF A LA MODE FROIDE Boeuf a la mode is very rarely prepared specially for cold dishing, the remains of a fine piece being generally used for that purpose. The piece of meat must first be well trimmed. If the quantity of sauce do not seem enough, or if the sauce itself seem too stiff, add a third of its volume of aspic jelly

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