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Pot-au-Feu
From The housewife's referee, 1898
Serves 8
Presented as published in 1898. 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
553Calories
75 gProtein
8 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein75 g
Carbohydrates7.9 g
Fiber1.9 g
Sugars1.6 g
Total Fat25 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol225 mg
Sodium2884 mg
Potassium1247 mg
Calcium78 mg
Iron7.9 mg
Magnesium85 mg
Phosphorus727 mg
Zinc18 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C4.4 mg
Vitamin A112 mcg
Vitamin E0.6 mg
Vitamin K6.2 mcg
Vitamin B61.9 mg
Vitamin B128.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate29 mcg
Choline209 mg
Caffeine0 mg
Water747 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 69. The excerpt below is the record exactly as published.
Pot-au-Feu. — Put in a saucepan six pounds of beef (bones SOUP MAKING 101 included) cut into two or three pieces ; three-quarters of a pound of mixed vegetables, such as onions, carrots, turnips, leeks, white cabbage, etc., celery with its leaves left on, all cut in good-sized pieces, three small spoonfuls of salt, one of pepper and one of sugar ; add eight pints of water
Cook this with the app: pantry check, scaling, and the assistant.