Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 pieces celery
- 1 teaspoon salt
- 2 tablespoons brown flour
- 1 cup vinegar
- one-half pints of water
- 4 lbs
- 2 carrots
- 1 turnip
- 2 tomatoes
- 1/2 pod garlic
- 1/2 pod red pepper
Directions
4 lbs. round beef. 2 carrots.
1 turnip. 1/^ onion.
2 pieces celery.
2 tomatoes or l^ cup juice. 1/2 pod garlic.
1 teaspoon salt. 1/2 pod red pepper.
2 tablespoons brown flour.
1 cup vinegar.
Wipe beef with fat and salt. Pour over vinegar. Cut up vegetables and put on beef. Let stand several hours. Pour off vinegar. Put beef in pot with a little butter or fat. Fry on both sides quickly until brown. Then add flour, one and one-half pints of water and vegetables. Cook twenty minutes to the pound.