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Pressed Beef
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Garlic is optional.
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
513Calories
83 gProtein
11 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein83 g
Carbohydrates11 g
Fiber3 g
Sugars4.5 g
Total Fat16 g
Saturated Fat6 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol261 mg
Sodium368 mg
Potassium1590 mg
Calcium93 mg
Iron8.3 mg
Magnesium104 mg
Phosphorus857 mg
Zinc20 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C20 mg
Vitamin A245 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B62.5 mg
Vitamin B127.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)24 mg
Folate41 mcg
Choline240 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 141. The excerpt below is the record exactly as published.
Pressed Beef. — No Pressed Beef is so good as that sold by Benoist, 36 Piccadilly. It can be had in any quantity from a couple of pounds upwards. But if the beef is prepared at home Wyvern's recipe is far the best. Choose a nice piece of the salted brisket, not too fat, weighing about five pounds. Put it into cold water, and bring slowly to the boil, skimming off all scum. When clear, let it boil, putting in (ready cut up) six ounces each of onions, carrots, and turnips, one ounce of celery, and a muslin bag containing twelve peppercorns, a blade of cinnamon, a dessertspoonful of mixed dried herbs and the rind of a lemon
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