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Stewed Ox-Tail Entree
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
53Calories
1 gProtein
8 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein1.2 g
Carbohydrates8.5 g
Fiber2.5 g
Sugars2.4 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium20 mg
Potassium166 mg
Calcium38 mg
Iron1.4 mg
Magnesium19 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A154 mcg
Vitamin E0.2 mg
Vitamin K105 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline4.4 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 34. The excerpt below is the record exactly as published.
Stewed Ox-Tail Entree. Divide the ox-tail at the joints, parboil them for fifteen txnnutes; put them in a pan with carrot, onion, parsley, blade of mace, a few peppercorns and a little salt
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