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Fricasseed Beef
From Twentieth century home cook book, 1905
Serves 1
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
359Calories
45 gProtein
12 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories359 kcal
Protein45 g
Carbohydrates12 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium132 mg
Potassium691 mg
Calcium31 mg
Iron5.2 mg
Magnesium44 mg
Phosphorus429 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate35 mcg
Choline123 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 59. The excerpt below is the record exactly as published.
FRICASSEED BEEF. Take a piece of beef from the forequarter and cook it very tender, using only water enough to cook it. When about half done season well with salt, pepper, etc. If the water does not' boil away soon enough, turn it off, and let the beef fry ten minutes — it is excellent when well prepared. Take two tablespoonfuls flour, adding the fat
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