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Carne Secca (Dried Beef)
From Banquets of the nations, 1911
Serves 3
Presented as published in 1911. 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
705Calories
80 gProtein
0 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein80 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat40 g
Saturated Fat15 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol302 mg
Sodium181 mg
Potassium962 mg
Calcium76 mg
Iron5.6 mg
Magnesium73 mg
Phosphorus656 mg
Zinc16 mg
Copper0.4 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B122.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate0 mcg
Choline330 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 39. The excerpt below is the record exactly as published.
Carne Secca. (Dried Beef.) Soak two or three pounds of dried salted beef till the brine is well washed out. Put it in a pot of water and boil steadily (being careful to skim away any fat or dirt that may rise) till three-quarters cooked, then put in some onions, carrots, cabbage, green peppers (pimen- tas), a little black pepper
Cook this with the app: pantry check, scaling, and the assistant.