Plain Beef

Name: Plain Beef
Ingredients: some beef; pepper; sait; a little flour; a médium sized onion; a tablespoonf ul of mushroom or tomato catsup; a pint of broth, stock, or gravy-soup

From La cuisine creole, 1885

Presented as published in 1885. 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

77Calories

2 gProtein

19 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories77 kcal

Protein1.8 g

Carbohydrates19 g

Fiber2.6 g

Sugars10 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium160 mg

Potassium267 mg

Calcium37 mg

Iron0.4 mg

Magnesium17 mg

Phosphorus48 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A4.4 mcg

Vitamin E0.3 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate30 mcg

Choline11 mg

Caffeine0 mg

Water145 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 23. The excerpt below is the record exactly as published.

some beef in very thin pièces, season with pepper and sait, and shake a little flour over it. Next, chop a médium sized onion and put it (without the beef) into a stew-pan with a tablespoonf ul of mushroom or tomato catsup. Boil for a f ew minutes, then add a pint of broth, stock, or gravy-soup

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