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Spiced Beef
From Lowney's cook book, 1907
Serves 7
Serve in thin slices when cold.
Presented as published in 1907. 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
603Calories
84 gProtein
4 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein84 g
Carbohydrates3.6 g
Fiber0.9 g
Sugars1.7 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol257 mg
Sodium770 mg
Potassium1391 mg
Calcium65 mg
Iron8.5 mg
Magnesium82 mg
Phosphorus813 mg
Zinc21 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C2.6 mg
Vitamin A157 mcg
Vitamin E0.8 mg
Vitamin K7.9 mcg
Vitamin B62.2 mg
Vitamin B1210 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate27 mcg
Choline242 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 32. The excerpt below is the record exactly as published.
Spiced Beef Wash and wipe six pounds of any inexpensive piece of beef; cover with boiling water; bring to the boiling point, then simmer until meat is tender, adding, the last hour of cooking, one cup each of carrot and onion, a bouquet of sweet herbs tied in a bag, pepper, and one half tablespoon salt
Cook this with the app: pantry check, scaling, and the assistant.