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Dried Beef Relish
From Scientific cooking with scientific methods, 1911
Serves 1
Scrambled eggs are nice served with this, piling the meat in the center and using the eggs for a border with parsley for a garnish.
Presented as published in 1911. 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
464Calories
78 gProtein
18 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein78 g
Carbohydrates18 g
Fiber0 g
Sugars12 g
Total Fat20 g
Saturated Fat4.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol233 mg
Sodium6649 mg
Potassium752 mg
Calcium172 mg
Iron6.2 mg
Magnesium62 mg
Phosphorus562 mg
Zinc12 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E1 mg
Vitamin K3.1 mcg
Vitamin B61 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate36 mcg
Choline22 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 44. The excerpt below is the record exactly as published.
Dried Beef Relish. Use dried beef cut very thin and pulled into shreds. Put into a saucepan in a little hot water and simmer on stove a few moments. Pour water off, and dry beef over fire. Add butter and sprinkle lightly with flour. Stir as it browns, and when all is well browned pour on three-quarters cup of milk
Cook this with the app: pantry check, scaling, and the assistant.