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Chipped Beef
From The household cook book, 1902
Serves 2
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
159Calories
7 gProtein
21 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein6.8 g
Carbohydrates21 g
Fiber0.6 g
Sugars6.3 g
Total Fat5.5 g
Saturated Fat2.7 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol27 mg
Sodium145 mg
Potassium218 mg
Calcium177 mg
Iron1 mg
Magnesium21 mg
Phosphorus154 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A55 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate33 mcg
Choline43 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 95. The excerpt below is the record exactly as published.
CHIPPED BEEF.— Heat together 1 cup each of milk and water, and thicken with a beaten egg and a little flour; when it has boiled 5 minutes, add a quantity of chipped beef
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