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Pressed Beef
From Tried favourites cookery book, 1909
Serves 5
Beef can be decorated with creamy butter.
Presented as published in 1909. 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
692Calories
99 gProtein
0 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein99 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol302 mg
Sodium302 mg
Potassium1536 mg
Calcium64 mg
Iron9.9 mg
Magnesium92 mg
Phosphorus943 mg
Zinc25 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0.8 mg
Vitamin K6.4 mcg
Vitamin B62.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)25 mg
Folate23 mcg
Choline279 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 37. The excerpt below is the record exactly as published.
Pressed Beef. 5 or 6 lb. B&ef, thick flank, pickled; Mixed Vegetables. Glaze, Aspic Jelly
Cook this with the app: pantry check, scaling, and the assistant.