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Pressed Beef
From The household gas cookery book, 1900
Serves 5
Presented as published in 1900. 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
522Calories
86 gProtein
8 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein86 g
Carbohydrates8.1 g
Fiber1.7 g
Sugars3.7 g
Total Fat16 g
Saturated Fat6.3 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol271 mg
Sodium353 mg
Potassium1554 mg
Calcium75 mg
Iron8.5 mg
Magnesium104 mg
Phosphorus884 mg
Zinc21 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C5.9 mg
Vitamin A209 mcg
Vitamin E0.6 mg
Vitamin K9.3 mcg
Vitamin B62.6 mg
Vitamin B127.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)25 mg
Folate28 mcg
Choline250 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 121. The excerpt below is the record exactly as published.
Pressed Beef. Buy from the butchers as many pounds as required of salted brisket. Wash it well and put it into sauce¬ pan with as much hot water as will just cove’r it, and put with it (assuming your meat weighs four to five pounds) two peeled onions stuck with four cloves, two carrots, and two bay leaves
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