Dried Beef, Creamed
From Camp cookery (Kephart), 1910
Serve at once.
Presented as published in 1910. 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
673Calories
44 gProtein
94 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein44 g
Carbohydrates94 g
Fiber5.2 g
Sugars17 g
Total Fat25 g
Saturated Fat6.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol135 mg
Sodium3564 mg
Potassium791 mg
Calcium687 mg
Iron34 mg
Magnesium82 mg
Phosphorus533 mg
Zinc5.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B123 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate140 mcg
Choline67 mg
Caffeine0 mg
Water701 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 47. The excerpt below is the record exactly as published.
Dried Beef, Creamed. — Slice 3 oz. of dried beef into thin shavings. Pour over it a pint of boil- CURED MEATS, ETC.— EGGS. 97 ing water, and let it stand two minutes. Turn off water, and drain beef dry. Heat a heaped tablespoonful of butter in the frying-pan; then add the beef. Cook three minutes, stirring all the time. Then pour on 14 pi^* ^^^^ milk. Mix 4 tablespoonfuls milk with 1 teaspoonful flour
Cook this with the app: pantry check, scaling, and the assistant.