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An Invalid's Dinner
From The national course in home economics, 1917
Serves 1
Tender and easily digested.
Presented as published in 1917. 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
61Calories
4 gProtein
0 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein4.3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.7 g
Saturated Fat2.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.4 g
Cholesterol18 mg
Sodium17 mg
Potassium61 mg
Calcium4.8 mg
Iron0.4 mg
Magnesium5.9 mg
Phosphorus41 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate4.8 mcg
Choline0 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 366. The excerpt below is the record exactly as published.
AN INVALID'S DINNER. Select a good chop from a loin of mutton and trim all the fat from the meat and put it in a covered jar (a salt jar does very well for the purpose) with three tablespoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.