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Spiced Beef

Name: Spiced Beef
Yield: 7 servings
Ingredients: Four pounds of round of beef chopped fine; three dozen small crackers rolled fine; four eggs; one cup of milk; one tablespoon ground mace; two tablespoons of black pepper; one tablespoon melted butter

From The new home cook book, 1896

Serves 7

Presented as published in 1896. 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

699Calories

96 gProtein

13 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories699 kcal

Protein96 g

Carbohydrates13 g

Fiber1 g

Sugars3.1 g

Total Fat27 g

Saturated Fat9.3 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat3.5 g

Omega-30.3 g

Cholesterol353 mg

Sodium292 mg

Potassium890 mg

Calcium108 mg

Iron8.8 mg

Magnesium75 mg

Phosphorus712 mg

Zinc16 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0.9 mcg

Vitamin C0.2 mg

Vitamin A71 mcg

Vitamin E2 mg

Vitamin K19 mcg

Vitamin B61.3 mg

Vitamin B125 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)16 mg

Folate60 mcg

Choline432 mg

Caffeine0 mg

Water205 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The new home cook book (1896), page 44. The excerpt below is the record exactly as published.

SPICED BEEF. Mrs. E. R. Harmon. Four pounds of round of beef chopped fine; take from it all fat; add to it three dozen small crackers rolled fine, four eggs, one cup of milk, one tablespoon ground mace, two tablespoons of black pepper, one tablespoon melted butter

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