Dried Beef with White Sauce
From Household science and arts, 1913
Presented as published in 1913. 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
344Calories
45 gProtein
23 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories344 kcal
Protein45 g
Carbohydrates23 g
Fiber0.2 g
Sugars16 g
Total Fat8.3 g
Saturated Fat4.9 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol109 mg
Sodium3599 mg
Potassium662 mg
Calcium319 mg
Iron3.3 mg
Magnesium50 mg
Phosphorus465 mg
Zinc6.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.6 mg
Folate35 mcg
Choline0 mg
Caffeine0 mg
Water260 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 38. The excerpt below is the record exactly as published.
DRIED BEEF WITH WHITE SAUCE Make medium white sauce according to No. 25. Remove the skin from the meat and separate the meat into pieces ; cover it with cold water, let it stand about ten minutes, then drain it. Add the beef to the sauce and cook it just long enough to heat the meat. Season it and serve it. One quarter pound of dried beef is used to 1 c. of white sauce
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