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Frizzled Beef
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Can also be prepared with eggs.
Presented as published in 1885. 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
1262Calories
49 gProtein
15 gCarbs
118 gFat
Full nutrition (26 nutrients)
Calories1262 kcal
Protein49 g
Carbohydrates15 g
Total Fat118 g
Saturated Fat47 g
Monounsaturated Fat46 g
Polyunsaturated Fat10 g
Cholesterol317 mg
Sodium3471 mg
Potassium589 mg
Calcium156 mg
Iron7.9 mg
Magnesium49 mg
Phosphorus414 mg
Zinc5.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin C15 mg
Vitamin A29 mcg
Vitamin B60.5 mg
Vitamin B122.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate6.3 mcg
Water45 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 164. The excerpt below is the record exactly as published.
tablespoonfuls of butter, and stir the hash until it is quite hot. Then move it to one side of the pan, press it firmly together in an oblong cake, and kt the bottom brown. When the bottom is nicely browned, turn the hash out on a hot dish without disturbing its shape, and serve it hot. FRIZZLED BEEF. Cut a pound of smoked beef in very thin slices, put it over the fire, with sufficient cold water to cover it, and let it begin to boil. , Then drain off the water, and replace it with a pint of cold milk. While the milk is heating, rub to a smooth paste a tablespoonful each of butter and flour, and stir it with the beef and milk ; season it with pepper
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