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Russian Brawn

Name: Russian Brawn
Yield: 3 servings
Ingredients: one pound of any cold meat; one pint of good stock; two shallots; three cloves; a little lemon; two ounces of semolina

From The household gas cookery book, 1900

Serves 3

Presented as published in 1900. 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

501Calories

30 gProtein

35 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories501 kcal

Protein30 g

Carbohydrates35 g

Fiber3.9 g

Sugars5 g

Total Fat27 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol136 mg

Sodium347 mg

Potassium839 mg

Calcium65 mg

Iron6.1 mg

Magnesium57 mg

Phosphorus291 mg

Zinc5 mg

Copper0.4 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A2.3 mcg

Vitamin E0.5 mg

Vitamin K7.6 mcg

Vitamin B60.7 mg

Vitamin B125.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.7 mg

Folate62 mcg

Choline20 mg

Caffeine0 mg

Water291 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 123. The excerpt below is the record exactly as published.

Russian Brawn. Take one pound of any cold meat, cut it up into i-inch cubes ; put one pint of good stock in a saucepan and flavour it with two shallots, three cloves, a little lemon, and two ounces of semolina

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