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Meat for Invalids
From Buckeye cookery, 1892
Serves 2
Yolk of egg may be added.
Presented as published in 1892. 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
626Calories
32 gProtein
48 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein32 g
Carbohydrates48 g
Fiber4.9 g
Sugars41 g
Total Fat36 g
Saturated Fat4.7 g
Monounsaturated Fat23 g
Polyunsaturated Fat8 g
Omega-30 g
Cholesterol99 mg
Sodium0.8 mg
Potassium289 mg
Calcium128 mg
Iron13 mg
Magnesium106 mg
Phosphorus339 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E10 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.3 mg
Folate17 mcg
Choline20 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 325. The excerpt below is the record exactly as published.
Meat For Invauips.—The following method of rendering raw meat pal- atable to invalids is given by good authority. To 8.7 ounces of raw meat, from the loin, add 2.6 ounces shelled sweet almonds, .17 ounces shelled bitter almonds, and 2.8 ounces white sugar
Cook this with the app: pantry check, scaling, and the assistant.