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Beef Flip
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
695Calories
41 gProtein
43 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein41 g
Carbohydrates43 g
Fiber3.4 g
Sugars13 g
Total Fat54 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.4 g
Omega-30.6 g
Cholesterol96 mg
Sodium2396 mg
Potassium738 mg
Calcium98 mg
Iron10 mg
Magnesium68 mg
Phosphorus568 mg
Zinc9.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K30 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate199 mcg
Choline128 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 144. The excerpt below is the record exactly as published.
pepper to taste. Beef Loaf After seasoning with pepper and salt, form finely chopped beef into a loaf and cover the top with slices of salt pork ; bake in a good oven; about half an hour before done remove the pork from the top of the loaf to allow meat to brown; served with a thickened gravy. Beef Flip One and one-half pounds chopped beef, one-half cup of butter, two cups rolled crackers, one cup boiling water, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.