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Beef on Toast
From The Pattern cook-book, 1890
Serves 3
A small quantity of meat suffices when served this way.
Presented as published in 1890. 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
682Calories
36 gProtein
36 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein36 g
Carbohydrates36 g
Fiber1.6 g
Sugars7.2 g
Total Fat43 g
Saturated Fat17 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol127 mg
Sodium1198 mg
Potassium630 mg
Calcium246 mg
Iron5.1 mg
Magnesium55 mg
Phosphorus399 mg
Zinc6.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60.6 mg
Vitamin B124.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.7 mg
Folate15 mcg
Choline15 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 63. The excerpt below is the record exactly as published.
BEEF ON TOAST. Finely chop the beef, which may be the ends of steaks or the remnants of a roast. Season with salt and pepper. For each pint of meat stir in a table-spoonful of flour, mixing thoroughly. Place the meat in a small stew-pan, and pour in enough milk to nearly cover. Simmer gently for ten minutes, and add a table-spoonful of butter. It is better not to use the fat of the beef when chopping it up, for the butter imparts a much better flavor to the whole. Toast six slices of bread
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