Creamed Dried Beef
From Principles of cooking, 1914
Presented as published in 1914. 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
181Calories
37 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories181 kcal
Protein37 g
Carbohydrates3.3 g
Fiber0 g
Sugars3.2 g
Total Fat2.3 g
Saturated Fat1.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Cholesterol93 mg
Sodium3300 mg
Potassium278 mg
Calcium9.5 mg
Iron2.9 mg
Magnesium22 mg
Phosphorus214 mg
Zinc5.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.5 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate12 mcg
Choline0 mg
Caffeine0 mg
Water64 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 66. The excerpt below is the record exactly as published.
Creamed Dried Beef.— One half cup of dried beef
Cook this with the app: pantry check, scaling, and the assistant.