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Beef in Casserole

Name: Beef in Casserole
Yield: 2 servings
Ingredients: lYi lbs. of beef, chuck or round; 2 tablespoons beef dripping; 1 small carrot, cut in dice; 1 tablespoon flour; 1 small onion, sliced; 1 cup strained tomatoes; 1 bayleaf; Pepper and salt to taste

From The Portland Woman's Exchange Cook Book, 1913

Serves 2

Serve with mashed or baked potatoes.

Presented as published in 1913. 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

726Calories

77 gProtein

20 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories726 kcal

Protein77 g

Carbohydrates20 g

Fiber4.1 g

Sugars8.8 g

Total Fat38 g

Saturated Fat13 g

Monounsaturated Fat17 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol238 mg

Sodium742 mg

Potassium1772 mg

Calcium96 mg

Iron9.1 mg

Magnesium102 mg

Phosphorus772 mg

Zinc19 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C18 mg

Vitamin A254 mcg

Vitamin E1.2 mg

Vitamin K9 mcg

Vitamin B62 mg

Vitamin B128.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)19 mg

Folate43 mcg

Choline232 mg

Caffeine0 mg

Water439 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 26. The excerpt below is the record exactly as published.

Beef in Casserole. lYi lbs. of beef, chuck or round. 2 tablespoons beef dripping. 1 small carrot, cut in dice. 1 tablespoon flour. 1 small onion, sliced. Pepper and salt to taste. 1 cup strained tomatoes. 1 bayleaf

Cook this with the app: pantry check, scaling, and the assistant.