Stracotto

Name: Stracotto
Ingredients: 5 or 6 lbs. of the round of beef; a quart of tomatoes; 5 or 6 onions; salt; pepper; 1 or 2 carrots cut in small pieces; some stalks of celery

From Allied cookery, 1916

Serve rice around the beef.

Presented as published in 1916. 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

3818Calories

683 gProtein

100 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories3818 kcal

Protein683 g

Carbohydrates100 g

Fiber22 g

Sugars50 g

Total Fat80 g

Saturated Fat30 g

Monounsaturated Fat34 g

Polyunsaturated Fat6.9 g

Omega-30.2 g

Cholesterol1837 mg

Sodium1614 mg

Potassium11991 mg

Calcium633 mg

Iron44 mg

Magnesium492 mg

Phosphorus6945 mg

Zinc102 mg

Copper1.7 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C141 mg

Vitamin A819 mcg

Vitamin E10 mg

Vitamin K94 mcg

Vitamin B620 mg

Vitamin B1261 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)5.8 mg

Niacin (B3)199 mg

Folate357 mcg

Choline1964 mg

Caffeine0 mg

Water2824 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 11. The excerpt below is the record exactly as published.

STRACOTTO place in a stewpan 5 or 6 lbs. of the round of beef. Cover with water and allow to simmer imtil the sciun rises. Skim and add a quart of toma- toes (some people like also a clove of garHc), 5 or 6 onions, some stalks of celery, i or 2 carrots cut in small pieces, salt, and pepper

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