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Beef Cream
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
849Calories
43 gProtein
23 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories849 kcal
Protein43 g
Carbohydrates23 g
Fiber6.3 g
Sugars0.2 g
Total Fat72 g
Saturated Fat28 g
Monounsaturated Fat26 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol215 mg
Sodium9846 mg
Potassium979 mg
Calcium155 mg
Iron7.1 mg
Magnesium85 mg
Phosphorus414 mg
Zinc8.5 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K42 mcg
Vitamin B60.8 mg
Vitamin B126.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.8 mg
Folate31 mcg
Choline2.8 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 856. The excerpt below is the record exactly as published.
J lb. lean, juicy beef. £ oz. butter. | oz. flour. Beef Cream £ gill stock, or beef -tea. 2 table-sps. of cream. Pepper and salt.
Cook this with the app: pantry check, scaling, and the assistant.