Southern Beef
From True food values and their low costs, 1916
Slice beef and serve with vegetables.
Presented as published in 1916. 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
2483Calories
306 gProtein
100 gCarbs
101 gFat
Full nutrition (34 nutrients)
Calories2483 kcal
Protein306 g
Carbohydrates100 g
Fiber25 g
Sugars42 g
Total Fat101 g
Saturated Fat38 g
Monounsaturated Fat47 g
Polyunsaturated Fat5.4 g
Omega-30.1 g
Cholesterol898 mg
Sodium3417 mg
Potassium6805 mg
Calcium560 mg
Iron34 mg
Magnesium420 mg
Phosphorus3132 mg
Zinc75 mg
Copper1.8 mg
Manganese4.5 mg
Vitamin D1.4 mcg
Vitamin C95 mg
Vitamin A1549 mcg
Vitamin E4.3 mg
Vitamin K91 mcg
Vitamin B68.7 mg
Vitamin B1235 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)3.1 mg
Niacin (B3)78 mg
Folate302 mcg
Choline896 mg
Caffeine0 mg
Water2291 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 38. The excerpt below is the record exactly as published.
dash of pepper. Roll all into a nice loaf and cover it with sliced onions, four tablespoons of beef drippings, and a cup of hot water. Bake one and a half hours. Southern Beef Take about three pounds of beef (bottom of round will do) ; dredge it in flour on aU sides, 144 TRUE FOOD VALUES and brown nicely in a frying-pan. Then havi large baking-pan ready, and place the meat in l pan. Add three small carrots, a small turn four onions, teaspoonful of salt, dash of pepp half a can tomatoes. Plade all in pan and ad< pint of water
Cook this with the app: pantry check, scaling, and the assistant.