Pot-au-feu

Name: Pot-au-feu
Ingredients: 4, 5, or more lbs. of shoulder, sticking, or any cheap piece of beef; 1 quart or rather more of water to every pound of beef; 3 or 4 carrots; 3 onions; 2 turnips; some celery; a sprig of parsley; thyme; marjoram; 2 ozs. of sago; 3 cloves; 1 cabbage; parsnips (if liked); pepper; salt

From Cookery for busy lives and small incomes, 1890

The liquor may be made into soup by boiling the sago mentioned in the ingredients in it for twenty minutes.

Presented as published in 1890. 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

1020Calories

23 gProtein

231 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories1020 kcal

Protein23 g

Carbohydrates231 g

Fiber35 g

Sugars53 g

Total Fat6.6 g

Saturated Fat1.2 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium434 mg

Potassium4842 mg

Calcium932 mg

Iron8 mg

Magnesium337 mg

Phosphorus643 mg

Zinc4.6 mg

Copper0.9 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C487 mg

Vitamin A1522 mcg

Vitamin E2.9 mg

Vitamin K655 mcg

Vitamin B62.5 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.9 mg

Folate361 mcg

Choline53 mg

Caffeine0 mg

Water2680 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 2. The excerpt below is the record exactly as published.

Pot-au-feu Required. — 4, 5, or more lbs. of shoulder, sticking, or any cheap piece of beef, 1 quart or rather more of water to every pound of beef, 3 or 4 carrots, 3 onions, 2 turnips, some celery, a sprig of parsley, thyme, and marjoram, tied together CHEAP MEAT DISHES 19 with string, 2 ozs. of sago, 3 cloves, 1 cabbage, parsnips (if liked), pepper and salt

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