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Cream Chipped Beef
From The Toronto Cook Book, 1915
Serves 2
Garnish with toast.
Presented as published in 1915. 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
585Calories
79 gProtein
19 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein79 g
Carbohydrates19 g
Fiber0 g
Sugars12 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol348 mg
Sodium6417 mg
Potassium792 mg
Calcium203 mg
Iron6.4 mg
Magnesium65 mg
Phosphorus611 mg
Zinc12 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E1.2 mg
Vitamin K3.7 mcg
Vitamin B61 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate47 mcg
Choline95 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 149. The excerpt below is the record exactly as published.
Cream Chipped Beef Chip a pound of dried beef very thin and pull it apart in small pieces. If it is very salt soak it in boiling water for fifteen minutes. Put two tablespoons of butter in a frying-pan; add the beef and stir over the fire until thoroughly heated; then sprinkle over it two rounding tablespoons of flour, mix and cook. Add half a pint of stock and half a pint of milk. Stir until boiling. Add a dash of pepper. Take from the fire and add the yolk of an egg beaten with four tablespoons of cream
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