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Pounded Beef
From The Toronto Cook Book, 1915
Serves 6
Save broth for soup.
Presented as published in 1915. 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
608Calories
83 gProtein
9 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein83 g
Carbohydrates8.5 g
Fiber1.9 g
Sugars4.6 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol249 mg
Sodium652 mg
Potassium1476 mg
Calcium81 mg
Iron8.3 mg
Magnesium86 mg
Phosphorus809 mg
Zinc20 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C15 mg
Vitamin A87 mcg
Vitamin E0.8 mg
Vitamin K6.8 mcg
Vitamin B62.2 mg
Vitamin B129.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate54 mcg
Choline236 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 138. The excerpt below is the record exactly as published.
Pounded Beef Cut the lean meat from a shin of beef weighing five 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 teaspoon of salt
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