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To Pot Beef
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Recipe by F. W.
Presented as published in 1907. 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
753Calories
41 gProtein
1 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories753 kcal
Protein41 g
Carbohydrates0.8 g
Fiber0 g
Sugars0 g
Total Fat64 g
Saturated Fat25 g
Monounsaturated Fat29 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol186 mg
Sodium1844 mg
Potassium585 mg
Calcium25 mg
Iron3.6 mg
Magnesium32 mg
Phosphorus320 mg
Zinc9.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.5 mg
Vitamin K2.5 mcg
Vitamin B60.7 mg
Vitamin B124.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.2 mg
Folate6.8 mcg
Choline117 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 25. The excerpt below is the record exactly as published.
To Pot Beef. Put 2lbs. of fresh beef and 3 tablespoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.