Frizzled Beef
From The easiest way in housekeeping and cooking, 1881
Can be prepared without eggs.
Presented as published in 1881. 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
754Calories
28 gProtein
12 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein28 g
Carbohydrates12 g
Fiber0 g
Sugars0 g
Total Fat76 g
Saturated Fat22 g
Monounsaturated Fat28 g
Polyunsaturated Fat8.9 g
Omega-30.5 g
Cholesterol163 mg
Sodium2077 mg
Potassium419 mg
Calcium38 mg
Iron2.1 mg
Magnesium34 mg
Phosphorus285 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.2 mg
Folate17 mcg
Choline115 mg
Caffeine0 mg
Water362 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 95. The excerpt below is the record exactly as published.
Frizzled Beef. Half a pound of smoked beef cut very thin. This can be just heated in a tablespoonful of hot butter, and then served, or prepared as follows : — Pour boiling water on the beef, and let it stand five minutes. In the meantime melt in a frying-pan one tablespoonful of butter ; stir in a tablespoonful of flour, and add slowly half a pint of milk or water. Put in the beef which has been taken from the water ; cook a few minutes, and add two or three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.