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Escalloped Corn Beef
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
669Calories
58 gProtein
32 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein58 g
Carbohydrates32 g
Fiber2.9 g
Sugars11 g
Total Fat35 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol164 mg
Sodium738 mg
Potassium1496 mg
Calcium258 mg
Iron6.1 mg
Magnesium92 mg
Phosphorus675 mg
Zinc14 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.7 mcg
Vitamin C12 mg
Vitamin A165 mcg
Vitamin E0.9 mg
Vitamin K5.4 mcg
Vitamin B61.6 mg
Vitamin B126.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)14 mg
Folate54 mcg
Choline173 mg
Caffeine0 mg
Water493 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 107. The excerpt below is the record exactly as published.
ESCALLOPED CORN BEEF, 2 cups cooked corn beef, 1 cup white sauce. 1 cup chopped celery. 2 slices onion
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