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Scalloped Beef

Name: Scalloped Beef
Yield: 3 servings
Ingredients: 2 cups cold chopped beef; 1 cup brown sauce; 2 cups cooked tomatoes; 1 cup bread crumbs; Salt and pepper; 2 tablespoons butter

From The Institute cook book, 1913

Serves 3

If it begins to brown too quickly, cover with another pan.

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

793Calories

42 gProtein

36 gCarbs

60 gFat

Full nutrition (33 nutrients)

Calories793 kcal

Protein42 g

Carbohydrates36 g

Fiber3.9 g

Sugars6.2 g

Total Fat60 g

Saturated Fat16 g

Monounsaturated Fat17 g

Polyunsaturated Fat2.3 g

Cholesterol138 mg

Sodium1158 mg

Potassium1118 mg

Calcium111 mg

Iron6.4 mg

Magnesium74 mg

Phosphorus444 mg

Zinc7.4 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C50 mg

Vitamin A38 mcg

Vitamin E0.9 mg

Vitamin K6.9 mcg

Vitamin B60.9 mg

Vitamin B124.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)11 mg

Folate100 mcg

Choline16 mg

Caffeine0 mg

Water286 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 56. The excerpt below is the record exactly as published.

SCALLOPED BEEF 2 cups cold chopped beef 1 cup brown sauce 2 cups cooked tomatoes 1 cup bread crumbs Salt and pepper 2 tablespoons butter

Cook this with the app: pantry check, scaling, and the assistant.