Potted Beef
From In foreign kitchens, 1893
Can be kept in a cool place for a fortnight or longer.
Presented as published in 1893. 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
1370Calories
196 gProtein
0 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1370 kcal
Protein196 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat66 g
Saturated Fat25 g
Monounsaturated Fat31 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol599 mg
Sodium599 mg
Potassium3039 mg
Calcium127 mg
Iron20 mg
Magnesium181 mg
Phosphorus1869 mg
Zinc49 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A9.1 mcg
Vitamin E1.6 mg
Vitamin K13 mcg
Vitamin B65 mg
Vitamin B1224 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)50 mg
Folate45 mcg
Choline558 mg
Caffeine0 mg
Water637 g
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 5. The excerpt below is the record exactly as published.
Potted Beef. — Two pounds of lean beef, freed from fat and gristle.
Cook this with the app: pantry check, scaling, and the assistant.