Stew a Rump of Beef
From The closet of Sir Kenelm Digby Knight opened, 1910
Further details on cooking method are not provided.
Presented as published in 1910. 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
365Calories
46 gProtein
16 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories365 kcal
Protein46 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat15 g
Saturated Fat5.9 g
Monounsaturated Fat7 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol132 mg
Sodium137 mg
Potassium1003 mg
Calcium139 mg
Iron6.7 mg
Magnesium83 mg
Phosphorus452 mg
Zinc11 mg
Copper0.5 mg
Manganese3.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A8.8 mcg
Vitamin E0.6 mg
Vitamin K44 mcg
Vitamin B61.2 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate14 mcg
Choline126 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 102. The excerpt below is the record exactly as published.
STEW A RUMP OF BEEF Take a Rump of Beef, and season it with Nutmegs grated, and some Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.