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Raw-Beef Scrapings
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Good for infants recovering from summer complaint.
Presented as published in 1901. 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
640Calories
35 gProtein
15 gCarbs
48 gFat
Full nutrition (28 nutrients)
Calories640 kcal
Protein35 g
Carbohydrates15 g
Fiber0 g
Sugars15 g
Total Fat48 g
Saturated Fat20 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.8 g
Cholesterol148 mg
Sodium118 mg
Potassium534 mg
Calcium16 mg
Iron3.7 mg
Magnesium34 mg
Phosphorus308 mg
Zinc7.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate14 mcg
Water115 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 208. The excerpt below is the record exactly as published.
Raw-Beef Scrapings. — Take a piece of good tender beef, and, with a rather dull knife, scrape off all of it that will come, leaving the tough, gristly portions behind. The pasty meat thus obtained may be salted 534 777^5^ FAMIL Y DOCTOR 71 a little and used at once as it is, or it may be rubbed up with half its quantity of gran- ulated white sug
Cook this with the app: pantry check, scaling, and the assistant.