Baked Beef
From Manual for army cooks, 1896
The meat should be served on a warm platter.
Presented as published in 1896. 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
302Calories
43 gProtein
0 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein43 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium132 mg
Potassium670 mg
Calcium28 mg
Iron4.3 mg
Magnesium40 mg
Phosphorus412 mg
Zinc11 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate10 mcg
Choline123 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 31. The excerpt below is the record exactly as published.
baked beef is not used for gravy, strain it into a tin or earthen vessel, cover it, and put it in a cool place for future cooking. When congealed into a cake, if any sediment adheres to it, scrape it oft*. Mutton dripping can not be used for any kind of cooking, as it communicates a tallowy taste to everything cooked with it. BAKED BEEF. Cleanse the meat ; then place it in the \ya,n with the fat and skin side up ; put the pan into a hot 9281 6 82 MANUAL FOR ARMY COOKS. oven, and when tlie heat has started enough of the oil of the fat commence to baste, which should be performed quickly, closing the oven door as soon as basting is done. The basting should be repeated often during the baking ; when nearly done sprinkle it with pepper and salt
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Cook this with the app: pantry check, scaling, and the assistant.