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Smoked Beef a la Creme
From The table, 1889
Serves 4
Presented as published in 1889. 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
729Calories
25 gProtein
8 gCarbs
70 gFat
Full nutrition (32 nutrients)
Calories729 kcal
Protein25 g
Carbohydrates7.8 g
Fiber0 g
Sugars0.4 g
Total Fat70 g
Saturated Fat30 g
Monounsaturated Fat25 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol190 mg
Sodium1755 mg
Potassium333 mg
Calcium105 mg
Iron3.9 mg
Magnesium27 mg
Phosphorus230 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C7.7 mg
Vitamin A21 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate0.7 mcg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 167. The excerpt below is the record exactly as published.
Smoked Beef a la Creme. — Take one pound of very finely minced smoked beef, put it in a stewpan with half an ounce of butter, cook for two minutes, and moisten slightly with half a cupful of cream, adding two tablespoonfuls of bechamel
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