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Canape of Raw Beef
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
512Calories
23 gProtein
52 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein23 g
Carbohydrates52 g
Fiber6.5 g
Sugars4.7 g
Total Fat24 g
Saturated Fat8.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol62 mg
Sodium1131 mg
Potassium698 mg
Calcium112 mg
Iron3.9 mg
Magnesium61 mg
Phosphorus256 mg
Zinc4.6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.4 mcg
Vitamin C36 mg
Vitamin A10 mcg
Vitamin E0.5 mg
Vitamin K43 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate98 mcg
Choline54 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 112. The excerpt below is the record exactly as published.
Canape of raw beef Scrambled eggs with bacon Clam broth en Bellevue Southern corn pone Sand dabs, meuniere Coffee Potatoes au gratin Chiffonnade salad Strawberries Parisienne Coffee DINNER Consomme, quenelles Doria Broiled halibut, Alcide Smoked beef tongue with spinach Baked potatoes Sorbet Eau de Vie de Dantzig Assorted cakes Coffee Canape of raw beef. Chop one-half pound of lean fresh beef very fine, and season with salt and pepper. Spread four slices of rye bread, first with sweet butter, and then with the chopped beef. Place on a napkin and garnish with lettuce leaves filled with chopped onions, sliced pickles, ripe olives, and two lemons cut in half
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