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Broiled Dried Beef
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
694Calories
141 gProtein
13 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories694 kcal
Protein141 g
Carbohydrates13 g
Fiber0 g
Sugars12 g
Total Fat8.8 g
Saturated Fat4.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.3 g
Cholesterol358 mg
Sodium12655 mg
Potassium1066 mg
Calcium36 mg
Iron11 mg
Magnesium86 mg
Phosphorus821 mg
Zinc22 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K5.9 mcg
Vitamin B61.8 mg
Vitamin B127.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)23 mg
Folate45 mcg
Choline0 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 116. The excerpt below is the record exactly as published.
BROILED DRIED BEEF Separate slices of dried beef and broil in broiling oven 2 or 3 minutes. Serve in place of bacon or as a garnish with Creamed Eggs (p. 362) and similar dishes. CREAMED DRIED BEEF Vg pound smoked dried beef
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