Frizzled Beef

Name: Frizzled Beef
Ingredients: One-half pound chipped beef; two tablespoonfuls butter; one tablespoonful flour; one and one-half pints of milk

From Some simple Sunday suppers, 1895

Presented as published in 1895. 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

769Calories

71 gProtein

44 gCarbs

55 gFat

Full nutrition (32 nutrients)

Calories769 kcal

Protein71 g

Carbohydrates44 g

Fiber0 g

Sugars35 g

Total Fat55 g

Saturated Fat18 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol255 mg

Sodium3138 mg

Potassium1967 mg

Calcium923 mg

Iron6.9 mg

Magnesium137 mg

Phosphorus1162 mg

Zinc12 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin B61.2 mg

Vitamin B127.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)12 mg

Folate31 mcg

Choline130 mg

Water806 g

As published

This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 13. The excerpt below is the record exactly as published.

Frizzled Beef. — One-half pound chipped beef; two tablespoonfuls butter; one tablespoonful flour; one and one-half pints of milk

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