gluten-freenut-freesoy-freefish-freeshellfish-free
Beef Patties
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
725Calories
47 gProtein
1 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein47 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat58 g
Saturated Fat23 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol520 mg
Sodium260 mg
Potassium672 mg
Calcium72 mg
Iron5.4 mg
Magnesium46 mg
Phosphorus506 mg
Zinc8.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.2 mg
Folate61 mcg
Choline294 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 91. The excerpt below is the record exactly as published.
BEEF PATTIES. Chop fine some cold beef, beat two eggs and mix with the meat, add- ing a little milk, melted butter, salt and peppe
Cook this with the app: pantry check, scaling, and the assistant.