Creamed Dried Beef
From Food and health, 1916
Serve as it is, or on toast.
Presented as published in 1916. 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
403Calories
12 gProtein
23 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein12 g
Carbohydrates23 g
Fiber0 g
Sugars12 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol59 mg
Sodium101 mg
Potassium415 mg
Calcium310 mg
Iron1.1 mg
Magnesium35 mg
Phosphorus281 mg
Zinc1.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate25 mcg
Choline43 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 50. The excerpt below is the record exactly as published.
Creamed dried beef. Do you ever smoke beef on your farm .? You are fortunate, if you do. What. Dried beef sliced, milk or skimmed milk, beef fat, flour. How much. Enough beef to nearly fill the frying pan. 2 tablespoonfuls fat, and about 2 tablespoonfuls flour. Enough milk to cover the beef, a cup or more
Cook this with the app: pantry check, scaling, and the assistant.