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Stuffed Beef
From The economical cook book, 1905
Serves 12
Baste frequently and thicken the gravy before serving.
Presented as published in 1905. 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
640Calories
114 gProtein
13 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein114 g
Carbohydrates13 g
Fiber0.8 g
Sugars1.1 g
Total Fat20 g
Saturated Fat5.3 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol338 mg
Sodium384 mg
Potassium1573 mg
Calcium97 mg
Iron7.7 mg
Magnesium65 mg
Phosphorus1132 mg
Zinc17 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E1.1 mg
Vitamin K7.2 mcg
Vitamin B63.2 mg
Vitamin B1210 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)34 mg
Folate40 mcg
Choline327 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 17. The excerpt below is the record exactly as published.
Ten or tweke pounds of the round of oeef ; remove the bone from the oentre, prepare a dressing or filling as follows : Om pint of bread orumbs, pepper and salt to taste, a teaspoonful of sweet marjoram, half an one of sweet basil, an onion ohopped ▼ery fine, a little grated nutmeg (a saltspoonfnl), and a bunob of parsley ohopped fine ; melt three oonoes of batter, pour oyei the orambs after thej are seasoned, stir it well together, break an ^g in this
Cook this with the app: pantry check, scaling, and the assistant.