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Beef with Flour and Milk
From The Institute cook book, 1913
Serves 1
The egg may be omitted if preferred.
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
680Calories
28 gProtein
109 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein28 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat26 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol247 mg
Sodium179 mg
Potassium616 mg
Calcium367 mg
Iron7.9 mg
Magnesium72 mg
Phosphorus488 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.8 mg
Folate224 mcg
Choline191 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 32. The excerpt below is the record exactly as published.
Melt the butter in a frying pan; throw in the beef and stir it with a fork until it is cooked, but not browned. Re- move the pan from the hottest part of the stove; sift the flour over the meat, stirring all the time; add the cold water and con- tinue stirring until all the water has been absorbed. Then draw the pan to the hot part of the stove and add the milk. Bring all to a boil; add the beaten egg
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