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Creamed Meat

Name: Creamed Meat
Yield: 1 servings
Ingredients: 1 pt. of white sauce; y^ teaspoon salt; Ij^^ cups finely chopped meat

From The Cook County cook book, 1912

Serves 1

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.

CREAMED MEAT.— To 1 pt. of white sauce add y^ teaspoon salt, a little pepper, Ij^^ cups finely chopped meat

Cook this with the app: pantry check, scaling, and the assistant.