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Dried Beef
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
633Calories
96 gProtein
8 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein96 g
Carbohydrates7.7 g
Fiber0 g
Sugars6.9 g
Total Fat34 g
Saturated Fat8.4 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol955 mg
Sodium6613 mg
Potassium812 mg
Calcium132 mg
Iron9 mg
Magnesium67 mg
Phosphorus809 mg
Zinc14 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E3 mg
Vitamin K3.5 mcg
Vitamin B61.2 mg
Vitamin B125.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate117 mcg
Choline588 mg
Caffeine0 mg
Water277 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 25. The excerpt below is the record exactly as published.
Dried Beef. — This is commonl}^ served raw, shaved into thin slices ; but is more savory if cooked. Put the slices into a fry- ing-pan, cover with boiling water; cook for ten minutes, then drain and cut into small bits. Return to pan with a little butter, and stir into the pan four well-beaten eggs for a half pound meat
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