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To Stew Shin of Beef
From Modern cookery, in all its branches, 1884
Serves 8
Ox-cheek can be prepared similarly but requires a different cooking time.
Presented as published in 1884. 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
86Calories
7 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories86 kcal
Protein6.7 g
Carbohydrates11 g
Fiber2.6 g
Sugars6.1 g
Total Fat2 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol17 mg
Sodium1784 mg
Potassium410 mg
Calcium59 mg
Iron0.7 mg
Magnesium24 mg
Phosphorus93 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A251 mcg
Vitamin E0.3 mg
Vitamin K4.5 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate50 mcg
Choline20 mg
Caffeine0 mg
Water610 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 187. The excerpt below is the record exactly as published.
TO STEW SHIN OF BEEF. Wash, and set it on to stew in sufficient cold water to keep it just covered until it is done. When it boils, take off the scum and put an ounce and a quarter of salt to the gallon of water. It is usual to add a few cloves and some black pepper, slightly bruised and tied up loosely in a fold of muslin, two or more onions, a root of celery, a bunch of savoury herbs, four or five carrots, and as many turnips
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