Round of Beef a la Baronne

Name: Round of Beef a la Baronne
Ingredients: a fat round of beef; three blades of mace; a cup of pickled capers; three white onions cut small; a bunch of parsley cut fine; claret wine; slices of bread

From La cuisine creole, 1885

Presented as published in 1885. 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

374Calories

14 gProtein

78 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories374 kcal

Protein14 g

Carbohydrates78 g

Fiber13 g

Sugars23 g

Total Fat3.8 g

Saturated Fat1 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium3538 mg

Potassium782 mg

Calcium285 mg

Iron5.3 mg

Magnesium107 mg

Phosphorus212 mg

Zinc1.7 mg

Copper0.8 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A9.6 mcg

Vitamin E1.3 mg

Vitamin K36 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate117 mcg

Choline36 mg

Caffeine0 mg

Water538 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 27. The excerpt below is the record exactly as published.

EOUND OF BEEF A LA BARONNE. Boil a fat round of beef for half an hour, take it up and put in a deep dish; eut gashes in the sides of the méat, put pepper and sait into each gash; fill the dish the méat is in with claret wine ; set it in to bake, adding as it goes in the stove three blades of mace, a cup of picklel capers, or nasturtiums, three white onions eut small, and a bunch of parsley eut fine. Stew or bake ail together until the méat is tender. Toast some slices of bread

Cook this with the app: pantry check, scaling, and the assistant.