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Beef Creams (Cremes de Boeuf)
From Cookery for every household, 1914
Serves 2
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
449Calories
35 gProtein
43 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein35 g
Carbohydrates43 g
Fiber3.3 g
Sugars5.9 g
Total Fat27 g
Saturated Fat6.2 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol212 mg
Sodium833 mg
Potassium1436 mg
Calcium109 mg
Iron6.5 mg
Magnesium101 mg
Phosphorus484 mg
Zinc7.6 mg
Copper0.8 mg
Manganese0.9 mg
Vitamin D0.8 mcg
Vitamin C29 mg
Vitamin A72 mcg
Vitamin E0.6 mg
Vitamin K3.9 mcg
Vitamin B60.9 mg
Vitamin B123.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.7 mg
Folate84 mcg
Choline167 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 417. The excerpt below is the record exactly as published.
Beel Creams (Cremes de Boeuf) | lb. lean beef. 1 oz. butter. 1 oz. flour. 1 gill brown stock. Seasoning. 1 egg. 2 table-sps. whipped cream. 1 tea-sp.choppedparsley 1 dessert-sp. chopped mushrooms. Puree of potato or chestnut. Tomato sauce. Green peas
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