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Rump Steak, Stewed, with Onions
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient moisture will exude from the onions to make gravy.
Presented as published in 1892. 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
70 gProtein
9 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein70 g
Carbohydrates9 g
Fiber2.6 g
Sugars4.4 g
Total Fat31 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.2 g
Omega-30.2 g
Cholesterol191 mg
Sodium497 mg
Potassium1130 mg
Calcium35 mg
Iron7.2 mg
Magnesium75 mg
Phosphorus605 mg
Zinc9.4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C3.9 mg
Vitamin A27 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B125 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.1 mg
Folate20 mcg
Choline24 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1617. The excerpt below is the record exactly as published.
Rump Steak, Stewed, with Onions. — Take a pound of tender rump steak, and dredge pepper and a little salt over it. Butter a saucepan which has a tightly-fitting lid very thickly ; or, if preferred, rub it over with good beef dripping. Lay the steak in it, add two large Spanish onions thinly sliced, and an ounce of butter or dripping
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