Scotch Collops

Name: Scotch Collops
Ingredients: Take i pound of chopped beef; i chopped Onion; a little pepper; and sah; a little browned flour

From The way to the heart, 1905

Presented as published in 1905. 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

1920Calories

152 gProtein

64 gCarbs

116 gFat

Full nutrition (33 nutrients)

Calories1920 kcal

Protein152 g

Carbohydrates64 g

Fiber11 g

Sugars47 g

Total Fat116 g

Saturated Fat49 g

Monounsaturated Fat51 g

Polyunsaturated Fat4.6 g

Cholesterol218 mg

Sodium8080 mg

Potassium2927 mg

Calcium125 mg

Iron25 mg

Magnesium246 mg

Phosphorus1890 mg

Zinc37 mg

Copper1.1 mg

Manganese0.7 mg

Vitamin D1.4 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E2.3 mg

Vitamin K11 mcg

Vitamin B61 mg

Vitamin B124.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8 mg

Folate636 mcg

Choline504 mg

Caffeine0 mg

Water240 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 2. The excerpt below is the record exactly as published.

Scotch Collops. Take i pound of chopped beef and mix with it i chopped Onion, a Httle pepper and sah, and put it in a frying pan. When the meat has cooked through, thicken the gravy with a little browned flour

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