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Durham Cutlets

Name: Durham Cutlets
Yield: 3 servings
Ingredients: 3 cups cold left-over beef; 1 small onion; 1 cup milk; ^ cup gravy; 2 tablespoons flour

From The Cook County cook book, 1912

Serves 3

Presented as published in 1912. 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

797Calories

46 gProtein

15 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories797 kcal

Protein46 g

Carbohydrates15 g

Fiber1 g

Sugars6 g

Total Fat60 g

Saturated Fat25 g

Monounsaturated Fat26 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol186 mg

Sodium180 mg

Potassium865 mg

Calcium134 mg

Iron5 mg

Magnesium57 mg

Phosphorus478 mg

Zinc9.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C3.7 mg

Vitamin A26 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.9 mg

Vitamin B126.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.1 mg

Folate44 mcg

Choline20 mg

Caffeine0 mg

Water287 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 251. The excerpt below is the record exactly as published.

DURHAM CUTLETS.— 3 cups cold left-over beef, ground fine, with 1 small onion; heat 1 cup milk, ^ cup gravy, thicken with .2 tablespoons flour

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