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Hunter's Beef
From Kentucky receipt book, 1903
Serves 14
The gravy can be used for soup, beef pie, or hash.
Presented as published in 1903. 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
634Calories
88 gProtein
5 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein88 g
Carbohydrates4.9 g
Fiber0.7 g
Sugars3.1 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol267 mg
Sodium3807 mg
Potassium1382 mg
Calcium74 mg
Iron9 mg
Magnesium87 mg
Phosphorus838 mg
Zinc22 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C0.4 mg
Vitamin A4.4 mcg
Vitamin E0.8 mg
Vitamin K7.1 mcg
Vitamin B62.2 mg
Vitamin B1211 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate22 mcg
Choline250 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 33. The excerpt below is the record exactly as published.
Hunter's Beef. Twelve and one-half pounds of beef, % ounce cloves, 1% ounces saltpeter, 1^ ounces coarse sugar, ^ ounce allspice, 3 ounces common salt
Cook this with the app: pantry check, scaling, and the assistant.