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Steamed Beef
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Steaming can also be done in the oven, requiring 5 hours in total.
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
539Calories
11 gProtein
11 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories539 kcal
Protein11 g
Carbohydrates11 g
Fiber1.9 g
Sugars1.6 g
Total Fat50 g
Saturated Fat19 g
Monounsaturated Fat23 g
Polyunsaturated Fat4.9 g
Cholesterol61 mg
Sodium144 mg
Potassium370 mg
Calcium34 mg
Iron3.8 mg
Magnesium25 mg
Phosphorus125 mg
Zinc2.2 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C4.8 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate16 mcg
Choline9 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 101. The excerpt below is the record exactly as published.
Steamed Beef Trim a nice piece of beef, cut deep gashes into it, and insert strips of salt pork, tie with twine to keep in shape, then put in a lard pail, add 1 chopped onion and a little sage, if liked, but no water. Cover the pail tightly, and put it in an iron pot filled with boiling water, and boil steadily about 3 hours. Then open the pail, season the meat with salt and pepper, and fill nearly full with sliced raw potatoes
Cook this with the app: pantry check, scaling, and the assistant.