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Frizzled Beef and Eggs

Name: Frizzled Beef and Eggs
Yield: 1 servings
Ingredients: half pound of chipped beef; half a pint of milk; one tablespoonful of butter; one tablespoonful of flour; two well-beaten eggs; a little pepper

From Kirmess cook book, 1907

Serves 1

Presented as published in 1907. 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

477Calories

55 gProtein

22 gCarbs

29 gFat

Full nutrition (32 nutrients)

Calories477 kcal

Protein55 g

Carbohydrates22 g

Fiber0 g

Sugars12 g

Total Fat29 g

Saturated Fat8.6 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol165 mg

Sodium2952 mg

Potassium1234 mg

Calcium321 mg

Iron6.9 mg

Magnesium79 mg

Phosphorus668 mg

Zinc10 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin B60.9 mg

Vitamin B125.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)11 mg

Folate31 mcg

Choline43 mg

Water374 g

As published

This recipe was extracted from Kirmess cook book (1907), page 138. The excerpt below is the record exactly as published.

FRIZZLED BEEF AND EGOS. Contributed. To every half pound of chipped beef allow half a pint of milk, one tablespoonful of butter and one tablespoonful of flour. Put the butter into a frying- pan; when hot add the beef and stir for about two minutes, or until the butter begins to brown, then dredge in the flour. Stir well, add the milk and a lit- tle pepper, and just before taking from the fire whip in two well-beaten eggs

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