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Creamed Meat
From The Cook County cook book, 1912
Serves 1
This recipe is attributed to Mrs. Conklin.
Presented as published in 1912. 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
365Calories
65 gProtein
4 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories365 kcal
Protein65 g
Carbohydrates3.6 g
Fiber0.1 g
Sugars1.2 g
Total Fat8 g
Saturated Fat1.8 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat2.5 g
Cholesterol279 mg
Sodium2318 mg
Potassium1213 mg
Calcium350 mg
Iron2.8 mg
Magnesium125 mg
Phosphorus841 mg
Zinc13 mg
Copper2.4 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C11 mg
Vitamin A46 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B1232 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.8 mg
Folate159 mcg
Choline4.3 mg
Caffeine0 mg
Water301 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 250. The excerpt below is the record exactly as published.
teaspoon salt, 14 teaspoon pepper, 1 cup soup stock, over the fire until warm, then cool, form in ball, roll in crumbs, then egg, and fry in hot lard; serve with Bechamel sauce; any sort of meat may 'be used for this; t^he stock is to moisten the mixture, but water or milk may be substituted. Bechamel Sauce. — Melt 1 tablespoon butter, 1 tablespoon flour, pour on 1 cup hot water, J^ cup cream, beaten yolk of 1 egg, ^ teaspoon salt and ^ teaspoon pepper. — Mrs. W. L. Anderson, 128 E. 38th St., Chicago, 111. CHOPPED LOGIE.— Put chopped, fine cold meat, -beefsteak or scraps of meat left from table into a frying-pan with a piece of butter size of an egg. Slice 3 medium-sized onions, fry these brown and add the chopped meat, season with pepper, salt and a little water, cook 15 or 20 minutes; just before serving add 1 cup of vinegar, let boil, and serve. — Eloise Jennings, Winnetka, 111. CREAMED MEAT.— To 1 pt. of white sauce add y^ teaspoon salt, a little pepper, Ij^^ cups finely chopped meat of any kind.
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