Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds of beef
- seven medium sized tomatoes
- 40 meats
- salt
- clove
Directions
MRS. S. MERRILL.
Take two pounds of beef, cut it in small strips, and put it into a pot with seven medium sized tomatoes; stew it very slowly; add a dessert-spoonful of sugar, salt, a little clove, and, ju^ be- fore you take it up, a dessert-spoonful of butter. If you have tomato catsup, add a little, and, if you like, chopped onion. This is a good rule for cooking beef that is tough, as it renders it more palatable than most other ways. Some think this dish is better when heated over, the next day.
40 MEATS.