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Frizzled Beef with Egg
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
1051Calories
98 gProtein
12 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories1051 kcal
Protein98 g
Carbohydrates12 g
Fiber0 g
Sugars6.9 g
Total Fat89 g
Saturated Fat33 g
Monounsaturated Fat18 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol1112 mg
Sodium6639 mg
Potassium932 mg
Calcium208 mg
Iron9 mg
Magnesium75 mg
Phosphorus881 mg
Zinc14 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E3 mg
Vitamin K6.5 mcg
Vitamin B61.3 mg
Vitamin B125.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate117 mcg
Choline588 mg
Caffeine0 mg
Water350 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 124. The excerpt below is the record exactly as published.
Frizzled Beef wdth Egg Break % pound dried beef into small pieces. Beat 4 eggs lightly, add ^ c milk or cream and mix well. Melt 2 T butter
Cook this with the app: pantry check, scaling, and the assistant.