nut-freeegg-freesoy-freefish-freeshellfish-free
Chipped Beef in Cream
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
716Calories
27 gProtein
24 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein27 g
Carbohydrates24 g
Fiber0 g
Sugars10 g
Total Fat58 g
Saturated Fat16 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol127 mg
Sodium1664 mg
Potassium485 mg
Calcium268 mg
Iron2.3 mg
Magnesium40 mg
Phosphorus338 mg
Zinc3.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.3 mg
Vitamin K2.1 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate31 mcg
Choline33 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 108. The excerpt below is the record exactly as published.
Chipped Beef in Cream Baked Potatoes Lettuce and Radish Salad Cheese Balls Frozen Macedoine Coffee *Chipped Beef in Cream—Make white sauce using 8 tablespoons Crisco, 8 tablespoons flour, 3 cups milk and 1 cup cream. To it add % pound dried beef
Cook this with the app: pantry check, scaling, and the assistant.