Broiled Meat Cakes

Name: Broiled Meat Cakes
Ingredients: tough, raw, lean beef; salt; pepper; a few drops of onion juice; butter

From The school kitchen textbook, 1915

Presented as published in 1915. 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

745Calories

100 gProtein

14 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories745 kcal

Protein100 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol299 mg

Sodium305 mg

Potassium1739 mg

Calcium98 mg

Iron10 mg

Magnesium106 mg

Phosphorus978 mg

Zinc25 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C11 mg

Vitamin A4.5 mcg

Vitamin E0.8 mg

Vitamin K7 mcg

Vitamin B62.7 mg

Vitamin B1212 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)25 mg

Folate51 mcg

Choline288 mg

Caffeine0 mg

Water452 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 105. The excerpt below is the record exactly as published.

Broiled Meat Cakes Chop tough, raw, lean beef quite fine. Season with salt, pepper, and a few drops of onion juice. Make it into small flat cakes and broil on a hot frying-pan. Spread with a little butter

Cook this with the app: pantry check, scaling, and the assistant.