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Stewed Brisket of Beef
From Original White House Cookbook, 1887
Serves 5
Serve with a sauce made from soup, catsup, mustard, flour, butter, and salt.
Presented as published in 1887. 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
639Calories
76 gProtein
6 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein76 g
Carbohydrates6 g
Fiber1.3 g
Sugars3.1 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol249 mg
Sodium317 mg
Potassium1443 mg
Calcium71 mg
Iron7.5 mg
Magnesium89 mg
Phosphorus801 mg
Zinc19 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C9.4 mg
Vitamin A115 mcg
Vitamin E0.6 mg
Vitamin K7.3 mcg
Vitamin B62.3 mg
Vitamin B126.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)22 mg
Folate34 mcg
Choline225 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 73. The excerpt below is the record exactly as published.
STEWED BRISKET OF BEEF. Put the part that has the hard fat into a stewpot with a small quantity of water ; let it boil up and skim it thoroughly ; then add carrots, turnips, onions, celery and. a few pepper-corns
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