Pounded Beef
From Manual for army cooks, 1896
When beef is quite cold, turn out of mold and cut into thin slices.
Presented as published in 1896. 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
7075Calories
986 gProtein
51 gCarbs
329 gFat
Full nutrition (34 nutrients)
Calories7075 kcal
Protein986 g
Carbohydrates51 g
Fiber11 g
Sugars28 g
Total Fat329 g
Saturated Fat125 g
Monounsaturated Fat155 g
Polyunsaturated Fat16 g
Omega-30.3 g
Cholesterol2994 mg
Sodium5411 mg
Potassium16455 mg
Calcium804 mg
Iron99 mg
Magnesium969 mg
Phosphorus9527 mg
Zinc244 mg
Copper3.7 mg
Manganese1 mg
Vitamin D4.5 mcg
Vitamin C90 mg
Vitamin A546 mcg
Vitamin E8.6 mg
Vitamin K73 mcg
Vitamin B626 mg
Vitamin B12118 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)9.4 mg
Niacin (B3)251 mg
Folate440 mcg
Choline2813 mg
Caffeine0 mg
Water3723 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 32. The excerpt below is the record exactly as published.
POUNDED BEEF. Cut the lean meat from a shin of beef weighing 10 pounds. Break up bone and lay in the bottom of the kettle. Place meat on bones, cover with cold water, and let it slowly come to a boil, removing scum as it rises. Peel two turnips and two onions, scrape one carrot, and place with beef after the broth is skimmed. (If available put in half a cup green sweet herbs and parsley.) Also add one level tea- spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.