gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef Sandwiches
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
396Calories
46 gProtein
22 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein46 g
Carbohydrates22 g
Fiber4.9 g
Sugars12 g
Total Fat15 g
Saturated Fat5.6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol132 mg
Sodium249 mg
Potassium1242 mg
Calcium89 mg
Iron5.1 mg
Magnesium75 mg
Phosphorus493 mg
Zinc11 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C34 mg
Vitamin A54 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B61.4 mg
Vitamin B125.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate71 mcg
Choline142 mg
Caffeine0 mg
Water412 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 121. The excerpt below is the record exactly as published.
BEEF SANDWICHES A beef sandwich may be made from cold roast beef as a filling, or from cold boiled beef. The natural accompaniments of beef are onions, tomatoes, and horseradish. If you use onion with the beef, scrape or chop it fine, add a little salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.