Frizzled Dried Beef

Name: Frizzled Dried Beef
Ingredients: your beef; one tablespoonful of melted butter; one heaped tablespoon of flour; cream; pepper; celery-salt; salt if needed

From The universal cookery book, 1887

Presented as published in 1887. 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

125Calories

1 gProtein

6 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories125 kcal

Protein1 g

Carbohydrates6.1 g

Fiber0 g

Sugars0 g

Total Fat11 g

Saturated Fat6.8 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol29 mg

Sodium1.6 mg

Potassium14 mg

Calcium4.7 mg

Iron0.4 mg

Magnesium2.4 mg

Phosphorus12 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A92 mcg

Vitamin E0.3 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate13 mcg

Choline2.5 mg

Caffeine0 mg

Water3 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 15. The excerpt below is the record exactly as published.

Frizzled Dried Beef. Cut your beef very thin, then pull it into small pieces, taking out all the strings of sinew, fat, and bits of outside ; put it in a frying-pan, and cover with cold water ; let it simmer on the back of the stove till perfectly tender ; then pour off the water, and cover the beef with cream, add pepper, celery-salt, 34 TO BOIL TONGUE. an-d salt if needed ; mix one tablespoonful of melted butter with one heaped tablespoon of flour

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