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Beef Roll

Name: Beef Roll
Yield: 2 servings
Ingredients: one and one-half pound sirloin steak; one-fourth cup bread crumbs; one egg well beaten; one-fourth of an onion grated; piece of half a lemon; salt and pepper to taste

From The New century cook book, 1899

Serves 2

Slice when cold.

Presented as published in 1899. 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

609Calories

79 gProtein

25 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories609 kcal

Protein79 g

Carbohydrates25 g

Fiber1.9 g

Sugars2 g

Total Fat22 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.6 g

Cholesterol217 mg

Sodium340 mg

Potassium1280 mg

Calcium67 mg

Iron9.1 mg

Magnesium88 mg

Phosphorus710 mg

Zinc12 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0.1 mcg

Vitamin C13 mg

Vitamin A16 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate44 mcg

Choline24 mg

Caffeine0 mg

Water275 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 30. The excerpt below is the record exactly as published.

Beef Roll. One and one-half pound sirloin steak chopped very fine, one-fourth cup bread crumbs, one egg well beaten, one-fourth of an onion grated, piece of half a lemon, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.