dairy-freenut-freesoy-freefish-freeshellfish-free
Beef and Potato Sandwiches
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
691Calories
31 gProtein
49 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein31 g
Carbohydrates49 g
Fiber4.2 g
Sugars5.2 g
Total Fat40 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol214 mg
Sodium1632 mg
Potassium511 mg
Calcium152 mg
Iron5.2 mg
Magnesium56 mg
Phosphorus326 mg
Zinc6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.3 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E1.1 mg
Vitamin K7.1 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.7 mg
Folate80 mcg
Choline181 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 258. The excerpt below is the record exactly as published.
BEEF AND POTATO SANDWICHES.— Fry slices of cold corned beef on buttered bread, press over another slice, thickly mashed potatoes, press it down on the meat with a knife. Dip the whole in egg and bread crumbs, fry in drippings
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