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Creamed Dried Beef
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
565Calories
45 gProtein
83 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein45 g
Carbohydrates83 g
Fiber5.2 g
Sugars6.5 g
Total Fat12 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol113 mg
Sodium4262 mg
Potassium489 mg
Calcium388 mg
Iron35 mg
Magnesium58 mg
Phosphorus336 mg
Zinc6.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60.6 mg
Vitamin B122.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate141 mcg
Choline23 mg
Caffeine0 mg
Water500 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 181. The excerpt below is the record exactly as published.
Creamed Dried Beef Pour a quart of boiling water over a half pound of sliced dried beef; let stand five minutes, then drain. Put a tablespoonful of butter in the granite pan, and put over the lighted lamp. When hot put in the beef, and stir until it begins to curl up; add half a teacupful of milk; thicken with a smooth paste, made with a teaspoonful of flour
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