nut-freesoy-freefish-freeshellfish-free
Dried Beef Stewed
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
508Calories
77 gProtein
27 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein77 g
Carbohydrates27 g
Fiber0.6 g
Sugars13 g
Total Fat9.9 g
Saturated Fat4.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol207 mg
Sodium6474 mg
Potassium755 mg
Calcium199 mg
Iron6.5 mg
Magnesium65 mg
Phosphorus567 mg
Zinc12 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A56 mcg
Vitamin E1 mg
Vitamin K3.2 mcg
Vitamin B61 mg
Vitamin B124.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate55 mcg
Choline43 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 136. The excerpt below is the record exactly as published.
a little flour and one or two eggs, well beaten ; make into small balls or cakes and fry in hot lard. Timbale of Potatoes. — Cook, drain, mash, and pass through a fine sieve two quarts of Irish potatoes; put this in a saucepan, with six ounces of butter, two whole eggs, the yolks of six eggs, salt, pepper, nutmeg and a little sugar ; have a plain two-quart timbale mould, well buttered and sprinkled with fresh bread-crumbs ; put the preparation in it, with a little more bread-crumbs, and bits of butter on the top ; bake for half an hour in a moderatelv hot oven ; before serving, pass the blade of PXJDDEStG OB TIMBALE PAN i -j! i ^ " ii i v. i ii 1 1 i a knife between the potatoes and the mould, turn over carefully, and in a few minutes take the mould off and serve. Duchesse Potatoes. — Take eight large potatoes, boiled and mashed fine, one tablespoonful of butter, the yolks-of two raw eggs, a little salt ; stir all together over 250 TWENTIETH CENTtJRY HOME COOK BOOK. the firo, then set it away to cool. AVhen quite cold, roll it on a board with flour to keep from sticking. Make it in cake or any form 3^ou wish. Take the white of the egg, beat with a little water, dip in the potato and roll in bread or cracker crumbs. Fry in hot lard. Dried Beef Stewed. — Heat milk and water (about half of each;, and thicken with a beaten egg and a little tlour ; when boiled add the beef, sliced as thin as possi- ble
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.