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Pot-au-feu

Name: Pot-au-feu
Yield: 8 servings
Ingredients: put six pounds beef; four quarts water; teaspoon and a half salt; half pound liver; two carrots; four turnips; one head celery; two onions; a piece of parsnip

From The new practical housekeeping, 1890

Serves 8

Skim off part of the fat before serving.

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

605Calories

81 gProtein

13 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories605 kcal

Protein81 g

Carbohydrates13 g

Fiber2.9 g

Sugars6.7 g

Total Fat26 g

Saturated Fat9.7 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol297 mg

Sodium716 mg

Potassium1572 mg

Calcium104 mg

Iron9.9 mg

Magnesium93 mg

Phosphorus847 mg

Zinc19 mg

Copper1.9 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C21 mg

Vitamin A8152 mcg

Vitamin E1.2 mg

Vitamin K6.9 mcg

Vitamin B62.1 mg

Vitamin B1233 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)23 mg

Folate74 mcg

Choline213 mg

Caffeine0 mg

Water847 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 343. The excerpt below is the record exactly as published.

Pot-aU'feu, put six pounds beef in pot containing four quarts water, set on back of stove, skim, and when nearly boiling add teaspoon and a half salt, half pound liver, two carrots, four turnips, one head celery, two onions (one of them browned), with a clove stuck in each, and a piece of parsnip

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