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Creamed Smoked Beef with Potatoes
From The Swedish, French, American cook book, 1918
Serves 1
It is also served in little victoria baskets made from raw potatoes cut in the style of French fried.
Presented as published in 1918. 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
2771Calories
111 gProtein
54 gCarbs
248 gFat
Full nutrition (31 nutrients)
Calories2771 kcal
Protein111 g
Carbohydrates54 g
Sugars18 g
Total Fat248 g
Saturated Fat101 g
Monounsaturated Fat96 g
Polyunsaturated Fat20 g
Omega-30 g
Cholesterol679 mg
Sodium7081 mg
Potassium1738 mg
Calcium763 mg
Iron16 mg
Magnesium143 mg
Phosphorus1205 mg
Zinc13 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D3.5 mcg
Vitamin C31 mg
Vitamin A176 mcg
Vitamin E0.2 mg
Vitamin B61.2 mg
Vitamin B126.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.6 mg
Niacin (B3)22 mg
Folate25 mcg
Choline65 mg
Water413 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 209. The excerpt below is the record exactly as published.
Creamed Smoked Beef with Potatoes Boeuf fume et a la creme, aux Pommes Take smoked beef that has been si ced very thin; put in hot water and let simmer for about four minutes. In the meantime, make a rich cream sauce from one tablespoon butter, two tablespoons flour, one and a half cups milk
Cook this with the app: pantry check, scaling, and the assistant.