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Steamed Beef-Brisket

Name: Steamed Beef-Brisket
Yield: 8 servings
Ingredients: 6 lbs. of beef brisket; 2 yolks of eggs; 1 % tbsps. of Parmesan cheese; 2 tbsps. grated rolls; 1 % tbsps. of butter; 6 qts. water; 1 small onion; 8 pepper-corns; 2 cloves; 1 bay-leaf

From The art of German cooking and baking, 1922

Serves 8

Garnish with fried potatoes or macaroni.

Presented as published in 1922. 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

629Calories

73 gProtein

6 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories629 kcal

Protein73 g

Carbohydrates6.5 g

Fiber0.9 g

Sugars1.2 g

Total Fat52 g

Saturated Fat13 g

Monounsaturated Fat17 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol328 mg

Sodium408 mg

Potassium1249 mg

Calcium120 mg

Iron7.5 mg

Magnesium85 mg

Phosphorus787 mg

Zinc17 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0.6 mcg

Vitamin C1.4 mg

Vitamin A44 mcg

Vitamin E0.8 mg

Vitamin K7.7 mcg

Vitamin B62.1 mg

Vitamin B126.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)21 mg

Folate27 mcg

Choline244 mg

Caffeine0 mg

Water289 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 15. The excerpt below is the record exactly as published.

STEAMED BEEF-BRISKET. Quantity for 6 — 8 Persons. 6 lbs. of beef brisket 2 yolks of eggs Salt 1 % tbsps. of Parmesan cheese, Soupgreens grated 1 small onion 2 tbsps. grated rolls 8 pepper-corns 1 % tbsps. of butter 2 cloves 6 qts. water 1 bay-leaf

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