To Stew a Rump of Beef

Name: To Stew a Rump of Beef
Ingredients: Take a Rump of Beef; three pints of Elder-wine-vinegar; three great Onions; a bunch of Rosemary; season it with Nutmegs grated; some Pepper; some Salt

From The closet of Sir Kenelm Digby Knight opened, 1910

Presented as published in 1910. 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

485Calories

48 gProtein

42 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories485 kcal

Protein48 g

Carbohydrates42 g

Fiber7.9 g

Sugars19 g

Total Fat15 g

Saturated Fat5.8 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol132 mg

Sodium151 mg

Potassium1340 mg

Calcium138 mg

Iron5.4 mg

Magnesium87 mg

Phosphorus544 mg

Zinc12 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.2 mcg

Vitamin C34 mg

Vitamin A4.9 mcg

Vitamin E0.5 mg

Vitamin K4.6 mcg

Vitamin B61.6 mg

Vitamin B125.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)12 mg

Folate98 mcg

Choline150 mg

Caffeine0 mg

Water543 g

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 102. The excerpt below is the record exactly as published.

TO STEW A RUMP OF BEEF Take a Rump of Beef, and season it with Nutmegs grated, and some Pepper and Salt mingled together, and season the Beef on the Bony-side; lay it in a 1 64 SIR KENELMS DIGBIS pipkin with the flat-side downward. Take three pints of Elder-wine-vinegar, and as much water, and three great Onions, and a bunch of Rosemary

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