Bewitched Beef
From Physical culture cook book, 1901
Presented as published in 1901. 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
2870Calories
291 gProtein
25 gCarbs
170 gFat
Full nutrition (34 nutrients)
Calories2870 kcal
Protein291 g
Carbohydrates25 g
Fiber0.4 g
Sugars12 g
Total Fat170 g
Saturated Fat67 g
Monounsaturated Fat72 g
Polyunsaturated Fat8.4 g
Omega-30 g
Cholesterol1023 mg
Sodium14901 mg
Potassium4897 mg
Calcium607 mg
Iron25 mg
Magnesium335 mg
Phosphorus3005 mg
Zinc53 mg
Copper1.3 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.3 mg
Vitamin K20 mcg
Vitamin B68.5 mg
Vitamin B1222 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.1 mg
Niacin (B3)85 mg
Folate170 mcg
Choline1222 mg
Caffeine0 mg
Water1126 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 28. The excerpt below is the record exactly as published.
Bewitched Beef. — Chop fine three pounds round steak and mix with three rolled crack- ers, two tablespoonfuls salt, one beaten egg, one cup milk
Cook this with the app: pantry check, scaling, and the assistant.