Dried Beef in Cream

Name: Dried Beef in Cream
Ingredients: a half-pound of chipped beef; stir smooth one tablespoonful butter; one tablespoonful flour; add an equal amount of milk

From Cookery for little girls, 1910

Serve on rounds of hot buttered toast.

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

477Calories

55 gProtein

22 gCarbs

29 gFat

Full nutrition (32 nutrients)

Calories477 kcal

Protein55 g

Carbohydrates22 g

Fiber0 g

Sugars12 g

Total Fat29 g

Saturated Fat8.6 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol165 mg

Sodium2952 mg

Potassium1234 mg

Calcium321 mg

Iron6.9 mg

Magnesium79 mg

Phosphorus668 mg

Zinc10 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin B60.9 mg

Vitamin B125.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)11 mg

Folate31 mcg

Choline43 mg

Water374 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 13. The excerpt below is the record exactly as published.

a half-pound of chipped beef and tear it into small pieces, removing all strings and fat. Then put in a stew-pan, cover with cold water and let come to a boil. While SIMPLE MEAT DISHES it is heating, however, she should stir smooth one tablespoonful butter land one table- spoonful flour. When the water boils on the beef she must pour off half (or it will be too salty)*, and add an equal amount of milk

Cook this with the app: pantry check, scaling, and the assistant.