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Canned Meat No. 2
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
341Calories
44 gProtein
9 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein44 g
Carbohydrates9 g
Fiber2.6 g
Sugars4.4 g
Total Fat15 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol132 mg
Sodium504 mg
Potassium832 mg
Calcium52 mg
Iron4.8 mg
Magnesium49 mg
Phosphorus441 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C3.9 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K3.3 mcg
Vitamin B61.2 mg
Vitamin B125.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate30 mcg
Choline130 mg
Caffeine0 mg
Water279 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 393. The excerpt below is the record exactly as published.
Canned Meat No. 2 — Take fresh beef and boil it until all the bones will come out; then take the meat out, remove the bones and cut in short lengths, returning it to the liquor; season to taste with salt, pepper, a little mace, cloves and chopped onions, if liked
Cook this with the app: pantry check, scaling, and the assistant.