Beef Sandwich
From Salads, sandwiches, and savouries, 1901
Variations can include minced olives instead of horseradish.
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
195Calories
13 gProtein
31 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories195 kcal
Protein13 g
Carbohydrates31 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol18 mg
Sodium122 mg
Potassium1562 mg
Calcium136 mg
Iron1 mg
Magnesium78 mg
Phosphorus252 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K181 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate22 mcg
Choline35 mg
Caffeine0 mg
Water900 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 14. The excerpt below is the record exactly as published.
Beef Sandwich. — Shce down some thin bread, butter it with mustard, curry, or any other savoury butter, and spread half with very thin slices of cold roast beef, covering this with a small leaf of lettuce, sliced tomatc
Cook this with the app: pantry check, scaling, and the assistant.