Scalloped Beef
From A bill of fare for every day in the year ..., 1892
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
305Calories
50 gProtein
0 gCarbs
10 gFat
Full nutrition (32 nutrients)
Calories305 kcal
Protein50 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat3.5 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.5 g
Cholesterol140 mg
Sodium128 mg
Potassium814 mg
Calcium52 mg
Iron3.7 mg
Magnesium54 mg
Phosphorus483 mg
Zinc9.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2.6 mcg
Vitamin B61.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)15 mg
Folate28 mcg
Choline211 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 8. The excerpt below is the record exactly as published.
Scalloped Beef; Bread and Butter; Canned Peaches; Cake. • Scalloped Beef.— Chop cold roast beef very fine. Season to taste and make quite moist with gravy. Butter a baking dish and put alternate layers of the meat and mashed potato. Dust fine cracker crumbs on the top, and bury small lumps of butter.
Cook this with the app: pantry check, scaling, and the assistant.