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Pressed Beef
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. A. C. Christian.
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
386Calories
57 gProtein
1 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein57 g
Carbohydrates0.8 g
Fiber0.2 g
Sugars0.6 g
Total Fat15 g
Saturated Fat5.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol326 mg
Sodium249 mg
Potassium885 mg
Calcium80 mg
Iron4.3 mg
Magnesium62 mg
Phosphorus574 mg
Zinc9.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E1.2 mg
Vitamin K2.8 mcg
Vitamin B61.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate51 mcg
Choline358 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 257. The excerpt below is the record exactly as published.
PRESSED BEEF.— Put through food chopper, 1 cup cold roast beef and 1 hard-boiled egg; add 1 teaspoon mustard, and season with salt and pepper to taste. Moisten the whole with vinegar
Cook this with the app: pantry check, scaling, and the assistant.