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Pressed Beef
From Original White House Cookbook, 1887
Serves 1
Makes a presentable dish from less desirable cuts.
Presented as published in 1887. 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
593Calories
35 gProtein
3 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein35 g
Carbohydrates2.8 g
Fiber1 g
Sugars0 g
Total Fat48 g
Saturated Fat20 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol148 mg
Sodium2481 mg
Potassium585 mg
Calcium41 mg
Iron4 mg
Magnesium41 mg
Phosphorus314 mg
Zinc7.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.2 mg
Folate15 mcg
Choline0.3 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 72. The excerpt below is the record exactly as published.
PRESSED BEEF. First have your beef nicely pickled; let it stay in pickle a week; then take the thin, flanky pieces, such as will not make a handsome dish of themselves, put on a large potful, and let them boil until perfectly done; then pull to pieces, and season just as you do souse, with pepper, salt and MEATS. 115 allspice
Cook this with the app: pantry check, scaling, and the assistant.