Dried Beef Dressed with Cream
From Home dissertations, 1891
For a lighter version, use milk with butter and flour.
Presented as published in 1891. 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
1326Calories
151 gProtein
20 gCarbs
72 gFat
Full nutrition (33 nutrients)
Calories1326 kcal
Protein151 g
Carbohydrates20 g
Fiber0 g
Sugars13 g
Total Fat72 g
Saturated Fat40 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.3 g
Cholesterol555 mg
Sodium13238 mg
Potassium1282 mg
Calcium145 mg
Iron11 mg
Magnesium100 mg
Phosphorus957 mg
Zinc24 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K10 mcg
Vitamin B61.9 mg
Vitamin B127.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)25 mg
Folate47 mcg
Choline0 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 100. The excerpt below is the record exactly as published.
DRIED BEEF DRESSED WITH CREAM. Chip the beef thin and fine; measure a pint of it without pressing down; put it in a saucepan and pour cold water over it; let it heat slowly, and let it simmer a moment if very salt; then drain off the water, and add one and a half gills of rich cream, and season with pepper
Cook this with the app: pantry check, scaling, and the assistant.