Beef Sandwich d la Wellington

Name: Beef Sandwich d la Wellington
Ingredients: 1oz. of anchovies; 4oz. marinaded tunny fish; 6oz. to 8oz. finely minced cold beef; a few turned and minced olives; a spoonful or so of capers; the hard-boiled sieved yolks of two eggs

From Salads, sandwiches, and savouries, 1901

Can use mutton or veal instead of beef.

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

490Calories

45 gProtein

1 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories490 kcal

Protein45 g

Carbohydrates0.8 g

Fiber0.3 g

Sugars0 g

Total Fat34 g

Saturated Fat9.2 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat1.4 g

Cholesterol136 mg

Sodium1347 mg

Potassium636 mg

Calcium81 mg

Iron5.1 mg

Magnesium50 mg

Phosphorus324 mg

Zinc7.8 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0.4 mg

Vitamin A4 mcg

Vitamin E2.9 mg

Vitamin K5.5 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.7 mg

Folate5.7 mcg

Choline25 mg

Caffeine0 mg

Water157 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.

eef Sand'ivich d la Wellington. — Bone, well wash, and pound loz. of anchovies with 4oz, marinaded tunny fish, and sieve it. Mix this puree with 6oz. to 8oz. finely minced cold beef (or mutton or veal can be used), a few turned and minced olives, a spoonful or so of capers, and the hard-boiled sieved yolks of two eggs

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