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Beef Puree
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
441Calories
28 gProtein
25 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein28 g
Carbohydrates25 g
Fiber0.1 g
Sugars8 g
Total Fat24 g
Saturated Fat8.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol242 mg
Sodium781 mg
Potassium718 mg
Calcium49 mg
Iron3.1 mg
Magnesium35 mg
Phosphorus315 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0.9 mg
Vitamin A85 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.5 mg
Folate52 mcg
Choline191 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 5. The excerpt below is the record exactly as published.
Beef Puree. One pint of good beef broth. Boil in it 1 tablespoon of scalded sago, until soft and partially dissolved. Add the yolk of 1 egg mixed 12 KENTUCKY RECEIPT BOOK. with a little broth. Heat for 3 minutes, then stir in 2 ounces of tender raw beef
Cook this with the app: pantry check, scaling, and the assistant.