SPICED BEEF

Name: SPICED BEEF
Ingredients: Place 2 pounds of beef; one cupful of wine; the same quantity of water; 3 tablespoonfuls of vinegar; cinnamoD; pepper; salt; onions

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

1572Calories

196 gProtein

6 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories1572 kcal

Protein196 g

Carbohydrates6.4 g

Fiber0 g

Sugars1.9 g

Total Fat66 g

Saturated Fat25 g

Monounsaturated Fat31 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol599 mg

Sodium618 mg

Potassium3274 mg

Calcium156 mg

Iron20 mg

Magnesium210 mg

Phosphorus1917 mg

Zinc49 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A9.1 mcg

Vitamin E1.6 mg

Vitamin K13 mcg

Vitamin B65.1 mg

Vitamin B1224 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.9 mg

Niacin (B3)50 mg

Folate48 mcg

Choline570 mg

Caffeine0 mg

Water1119 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 6. The excerpt below is the record exactly as published.

SPICED BEEF Place 2 pounds of beef in a saucepan, to- gether with one cupful of wine, the same quantity of water, 3 tablespoonfuls of vin- egar, cinnamoD, pepper, salt, and onions; cover the saucepan very tightly ; place over a slow fire for two hours ; take the meat from the gravy and set aside to cool. VINAIGRETTE (1 .) Eub 1 teaspoonf ul of sugar, 1 tablespoon- f ul of mustard, salt and pepper to taste, into the yolks of 2 eggs ; add 3 tablespoonfuls of vinegar

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