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Savory Beef Collops
From Miss Parloa's kitchen companion, 1887
Serves 4
Good for breakfast, luncheon, or supper.
Presented as published in 1887. 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
338Calories
20 gProtein
2 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein20 g
Carbohydrates1.7 g
Fiber0 g
Sugars0 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol92 mg
Sodium651 mg
Potassium309 mg
Calcium11 mg
Iron2.2 mg
Magnesium20 mg
Phosphorus178 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate11 mcg
Choline0 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 129. The excerpt below is the record exactly as published.
Savory Beef Collops. Use one table-spoonful of flour, one of butter, one tea- spoonful of chopped onion, one of chopped parsley, one of salt, one-fourth of a teaspoonful of pepper, and one pound of lean uncooked beef
Cook this with the app: pantry check, scaling, and the assistant.