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Spiced Beef
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Presented as published in 1901. 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
792Calories
111 gProtein
15 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories792 kcal
Protein111 g
Carbohydrates15 g
Fiber1.1 g
Sugars2.4 g
Total Fat31 g
Saturated Fat9.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol412 mg
Sodium242 mg
Potassium1080 mg
Calcium124 mg
Iron10 mg
Magnesium89 mg
Phosphorus824 mg
Zinc19 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D1.1 mcg
Vitamin C0.2 mg
Vitamin A67 mcg
Vitamin E2.1 mg
Vitamin K9.9 mcg
Vitamin B61.5 mg
Vitamin B125.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)19 mg
Folate69 mcg
Choline504 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 24. The excerpt below is the record exactly as published.
Spiced Beef. — Four pounds of round beef chopped fine, trim off the fat, add three dozen crackers, rolled fine, four eggs, one cup milk, one tablespoonful ground mace, two tablespoonfuls pepper, one tablespoon- ful butter
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