Pressed Beef
From Home cookery, 1898
Best for pressing beef.
Presented as published in 1898. 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
3061Calories
377 gProtein
0 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories3061 kcal
Protein377 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat172 g
Saturated Fat67 g
Monounsaturated Fat85 g
Polyunsaturated Fat7.3 g
Omega-30.2 g
Cholesterol1243 mg
Sodium1484 mg
Potassium6381 mg
Calcium241 mg
Iron37 mg
Magnesium408 mg
Phosphorus3896 mg
Zinc92 mg
Copper1.2 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A74 mcg
Vitamin E2.6 mg
Vitamin K28 mcg
Vitamin B611 mg
Vitamin B1233 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)2.9 mg
Niacin (B3)112 mg
Folate56 mcg
Choline1111 mg
Caffeine0 mg
Water1297 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 5. The excerpt below is the record exactly as published.
Pressed Beef. Salted brisket or flat ribs of beef (not too fat) is best for this purpose.
Cook this with the app: pantry check, scaling, and the assistant.