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Beef with Catsup
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
775Calories
6 gProtein
149 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories775 kcal
Protein5.7 g
Carbohydrates149 g
Fiber1.6 g
Sugars116 g
Total Fat37 g
Saturated Fat9.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat3 g
Cholesterol55 mg
Sodium4936 mg
Potassium1531 mg
Calcium83 mg
Iron1.9 mg
Magnesium71 mg
Phosphorus144 mg
Zinc1 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C22 mg
Vitamin A141 mcg
Vitamin E8.1 mg
Vitamin K16 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.8 mg
Folate49 mcg
Choline80 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 24. The excerpt below is the record exactly as published.
BEEF WITH CATSUP. Have the skillet hot, put in it one tea-spoonful of lard, lay in the cold sliced beef, and sprinkle pepper and salt over it ; pour over this half a pint of catsup and boiling water mixed ; lastly, one table-spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.