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Sour Beef

Name: Sour Beef
Yield: 1 servings
Ingredients: Take a piece of beef from the rump or the lower round; cover with vinegar; sliced onion; bay leaves; a few whole spices; salt

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

364Calories

45 gProtein

14 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories364 kcal

Protein45 g

Carbohydrates14 g

Fiber2.7 g

Sugars6.4 g

Total Fat15 g

Saturated Fat5.6 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol132 mg

Sodium138 mg

Potassium892 mg

Calcium67 mg

Iron4.9 mg

Magnesium56 mg

Phosphorus456 mg

Zinc11 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.2 mcg

Vitamin C11 mg

Vitamin A3.5 mcg

Vitamin E0.4 mg

Vitamin K3.4 mcg

Vitamin B61.3 mg

Vitamin B125.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)11 mg

Folate39 mcg

Choline132 mg

Caffeine0 mg

Water274 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 31. The excerpt below is the record exactly as published.

SOUR BEEF Take a piece of beef from the rump or the lower round; cover with vinegar ; add sliced onion, bay leaves^ a few whole spices and salt

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