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Roast Beef Chauffe

Name: Roast Beef Chauffe
Yield: 1 servings
Ingredients: One tablespoonful of butter; Three tablespoonfuls of jelly; a dash of cayenne or paprika; a little salt; glass of sherry or Madeira; Small slices of cold roast beef

From Twentieth century home cook book, 1905

Serves 1

Presented as published in 1905. 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

495Calories

46 gProtein

55 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories495 kcal

Protein46 g

Carbohydrates55 g

Fiber9.4 g

Sugars32 g

Total Fat23 g

Saturated Fat3.5 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol149 mg

Sodium146 mg

Potassium1307 mg

Calcium115 mg

Iron8.7 mg

Magnesium93 mg

Phosphorus500 mg

Zinc8.8 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C5.5 mg

Vitamin A615 mcg

Vitamin E7.9 mg

Vitamin K22 mcg

Vitamin B61.8 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)15 mg

Folate43 mcg

Choline197 mg

Caffeine0 mg

Water170 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 148. The excerpt below is the record exactly as published.

ROAST BEEF CHAUFFE (Both). Small slices of cold roast beef. One tablespoonful of butter. Three tablespoonfuls of jelly, a dash of cayenne or paprika, a little salt, and glass of sherry or Madeira

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