Round of Beef Stewed Brown

Name: Round of Beef Stewed Brown
Ingredients: Make incisions in the beef; chopped onions; slices of bacon; two turnips; four carrots; four salsifies; three stalks of celery; two onions; a quarter of a cup of tomato catsup; add a cup of water

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

897Calories

54 gProtein

147 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories897 kcal

Protein54 g

Carbohydrates147 g

Fiber17 g

Sugars94 g

Total Fat16 g

Saturated Fat5.8 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol132 mg

Sodium2924 mg

Potassium3587 mg

Calcium351 mg

Iron6.6 mg

Magnesium172 mg

Phosphorus755 mg

Zinc13 mg

Copper0.7 mg

Manganese1.2 mg

Vitamin D0.2 mcg

Vitamin C112 mg

Vitamin A2077 mcg

Vitamin E6 mg

Vitamin K44 mcg

Vitamin B62.6 mg

Vitamin B125.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)18 mg

Folate282 mcg

Choline196 mg

Caffeine0 mg

Water1139 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 26. The excerpt below is the record exactly as published.

ROUND OF BEEF STEW^ED BROWN. Make incisions in the beef and stuff with chopped onions, sait, pepper, and sweet basil, thyme and parsley. Dredge the méat with fiour, lay some slices of bacon over it, and put it to brown in a close oven. Slice two tumips, four carrots, four salsifies, three stalks of celery and two onions ; add a quarter of a cup of tomato catsup or two large tomatoes ; season with sait and put ail in the oven to cook with the méat. After it has been cooking in the oven two hours and is brown, add a cup of water

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