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Mexican Beef
From The Institute cook book, 1913
Serves 3
If chile peppers cannot be obtained, water and cayenne may be substituted.
Presented as published in 1913. 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
459Calories
65 gProtein
0 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein65 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat8.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol200 mg
Sodium206 mg
Potassium1013 mg
Calcium47 mg
Iron6.5 mg
Magnesium62 mg
Phosphorus623 mg
Zinc16 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K4.2 mcg
Vitamin B61.7 mg
Vitamin B127.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate15 mcg
Choline186 mg
Caffeine0 mg
Water371 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 30. The excerpt below is the record exactly as published.
MEXICAN BEEF 2 chile peppers Butter or drippings 1 pint warm water Clove of garlic 2 pounds beef Boiled Mexican beans
Cook this with the app: pantry check, scaling, and the assistant.