Excellent Beef or Chicken Rarebit
From The Carbon County cook book, 1926
There should be enough gravy to add dumplings if desired.
Presented as published in 1926. 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
406Calories
2 gProtein
14 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories406 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.9 g
Cholesterol39 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.8 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline56 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 34. The excerpt below is the record exactly as published.
Excellent Beef or Chicken Rarebit. Put 3 tablespoons of drip- pings in stewpan to get hot. Have meat prepared and cut in de- sired number of pieces. Slice 1 onion in hot drippings. Salt, pep- per and roll each piece of meat in flour and brown with the onion. Turn constantly. When brown on both sides add hot water to al- most cover. Cook slowly for 3 hours. There should be enough gravy to add dumplings ar desired. MRS. W. J. ELWOOD. Stuffed Leg of Lamb. Remove the bone from a leg of lamb and fill cavity with the following dressing: 2 cups bread crumbs, Y% cup melted butter, salt, sage and onion to taste. Combine these ingredients, adding a very little water. When the leg is filled, tie in shape. Place in hot oven and sear on oll sides. Salt and pepper
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