Chipped Beef
From Some simple Sunday suppers, 1895
Presented as published in 1895. 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 Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 5. The excerpt below is the record exactly as published.
Chipped Beef Beauregard Eggs Thin Bread and Butter Pineapple Sherbet Wafers Tea (C$tp:pC& d^Ctf* Have one pound of dried beef
Cook this with the app: pantry check, scaling, and the assistant.