Frizzled Beef with Egg
From Food and health, 1916
Serve at once.
Presented as published in 1916. 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
287Calories
10 gProtein
48 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories287 kcal
Protein9.5 g
Carbohydrates48 g
Fiber2.3 g
Sugars1.8 g
Total Fat6 g
Saturated Fat1.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.1 g
Cholesterol51 mg
Sodium380 mg
Potassium115 mg
Calcium93 mg
Iron3 mg
Magnesium19 mg
Phosphorus106 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.9 mg
Folate105 mcg
Choline84 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 50. The excerpt below is the record exactly as published.
o you ever smoke beef on your farm .? You are fortunate, if you do. What. Dried beef sliced, milk or skimmed milk, beef fat, flour. How much. Enough beef to nearly fill the frying pan. 2 tablespoonfuls fat, and about 2 tablespoonfuls flour. Enough milk to cover the beef, a cup or more. How to make. Put the beef in the pan. Pour on hot water and let it stand a few minutes on the stove. Pour off the water and let the beef steam off for a minute. Add the fat and stir until the fat begins to "sizzle." Shake on the flour, from a shaker if you have one, and stir again until the flour is mixed in evenly. Pour in the milk, cold ; stir once more. Let the pan stand back on the stove, stirring once in a while until the milk is thickened. Serve as it is, or on toast. " Frizzled " beef with egg. How to make. Do everything as you did with the creamed dried beef, through stirring in the fat. Then add 2 or 3 beaten eggs
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