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Beefsteak Roll with Tomato Sauce
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
344Calories
26 gProtein
29 gCarbs
13 gFat
Full nutrition (32 nutrients)
Calories344 kcal
Protein26 g
Carbohydrates29 g
Fiber7.8 g
Sugars15 g
Total Fat13 g
Saturated Fat4.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.4 g
Cholesterol73 mg
Sodium619 mg
Potassium1719 mg
Calcium97 mg
Iron11 mg
Magnesium97 mg
Phosphorus331 mg
Zinc4.6 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin C37 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.6 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.2 mg
Folate11 mcg
Choline86 mg
Caffeine0 mg
Water428 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 148. The excerpt below is the record exactly as published.
Beefsteak Roll with Tomato Sauce When possible have the third slice of round steak, as it is most suitable for rolling. Make a dressing as for fowl, spread thickly over steak, roll and tie. After browning on all sides cook in salt and boiling water at least two hours, or until nearly tender ; turn a quart of canned tomatoes
Cook this with the app: pantry check, scaling, and the assistant.