Creamed Dried Beef and Sausages

Name: Creamed Dried Beef and Sausages
Ingredients: four links of sausage; one pint of boiling water; one-half pound of dried beef; one and one-half teaspoons of flour; salt if needed

From The school kitchen textbook, 1915

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

1575Calories

125 gProtein

88 gCarbs

81 gFat

Full nutrition (34 nutrients)

Calories1575 kcal

Protein125 g

Carbohydrates88 g

Fiber5.2 g

Sugars9.4 g

Total Fat81 g

Saturated Fat25 g

Monounsaturated Fat32 g

Polyunsaturated Fat14 g

Omega-30.4 g

Cholesterol389 mg

Sodium9619 mg

Potassium1587 mg

Calcium346 mg

Iron41 mg

Magnesium118 mg

Phosphorus880 mg

Zinc18 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A81 mcg

Vitamin E3.9 mg

Vitamin K3.8 mcg

Vitamin B61.5 mg

Vitamin B126.4 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)36 mg

Folate163 mcg

Choline170 mg

Caffeine0 mg

Water676 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 79. The excerpt below is the record exactly as published.

Creamed Dried Beef and Sausages Cut four links of sausage into inch pieces, cook them gently in one pint of boiling water for ten minutes. Skim off the fat and stir in one-half pound of dried beef, shaved thin and torn into bits. Wet one and one-half teaspoons of flour in cold water and stir it in, add salt if needed

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