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Dried Beef
From The household cook book, 1902
Serves 1
Use both pans with hot water in the lower one.
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
651Calories
94 gProtein
19 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein94 g
Carbohydrates19 g
Fiber0 g
Sugars18 g
Total Fat29 g
Saturated Fat9.9 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol609 mg
Sodium6836 mg
Potassium1061 mg
Calcium376 mg
Iron7.5 mg
Magnesium86 mg
Phosphorus874 mg
Zinc14 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E2.1 mg
Vitamin K3.4 mcg
Vitamin B61.2 mg
Vitamin B126 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate71 mcg
Choline337 mg
Caffeine0 mg
Water420 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 451. The excerpt below is the record exactly as published.
DRIED BEEF. — In the blazer put 2 teaspoons butter and 1 cup milk; when hot, put in ^ pint dried beef, chopped fine, and cook till well heated— about 6 minutes; then slowly stir in 2 beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.