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Dried Beef
From The household cook book, 1902
Serves 2
Serve in a hot dish with boiled or baked potatoes.
Presented as published in 1902. 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
647Calories
38 gProtein
17 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein38 g
Carbohydrates17 g
Fiber0 g
Sugars8.7 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol215 mg
Sodium2862 mg
Potassium535 mg
Calcium233 mg
Iron2.4 mg
Magnesium41 mg
Phosphorus374 mg
Zinc5.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K4.1 mcg
Vitamin B60.5 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.4 mg
Folate10 mcg
Choline22 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 96. The excerpt below is the record exactly as published.
DRIED BEEF — This is commonly served as an appetizer, sliced very thinly, and eaten raw. It is cooked by slicing thinly, or rather, shaving it as for a relish, then put it in a sauce^jjan and scald with just boiling water enough to cover it; let it scald 4 or 5 minutes, then drain off the water, and add ^ pint of cream; when this gets hot thicken it with a little corn^starch in cold milk
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