Pressed Beef
From Good Housekeeping summer cookery book, 1932
Presented as published in 1932. 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
3608Calories
612 gProtein
17 gCarbs
124 gFat
Full nutrition (34 nutrients)
Calories3608 kcal
Protein612 g
Carbohydrates17 g
Fiber3.6 g
Sugars6.4 g
Total Fat124 g
Saturated Fat45 g
Monounsaturated Fat53 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1687 mg
Sodium1586 mg
Potassium9202 mg
Calcium518 mg
Iron50 mg
Magnesium621 mg
Phosphorus5439 mg
Zinc127 mg
Copper2.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A38 mcg
Vitamin E6.1 mg
Vitamin K71 mcg
Vitamin B616 mg
Vitamin B1240 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)4.9 mg
Niacin (B3)164 mg
Folate278 mcg
Choline1967 mg
Caffeine0 mg
Water2109 g
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 14. The excerpt below is the record exactly as published.
PRESSED BEEF r. - 6 to 8 Ib. brisket of beef 6 cloves (pickled) Sprig of parsley I onion ~. Bay leaf a 8 peppercorns
Cook this with the app: pantry check, scaling, and the assistant.