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Cannibal Sandwiches

Name: Cannibal Sandwiches
Yield: 1 servings
Ingredients: pound raw beef; 1 teaspoon of salt; a dash of red pepper; 1 tablespoon of onion juice; buttered rye or brown bread

From The Cook County cook book, 1912

Serves 1

Chopped onion may be used in place of onion juice, and a thin layer of mustard will improve the sandwich for some tastes.

Presented as published in 1912. 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

746Calories

103 gProtein

23 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories746 kcal

Protein103 g

Carbohydrates23 g

Fiber2.7 g

Sugars1.7 g

Total Fat28 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol282 mg

Sodium2867 mg

Potassium1616 mg

Calcium120 mg

Iron9.7 mg

Magnesium128 mg

Phosphorus937 mg

Zinc21 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0.5 mcg

Vitamin C37 mg

Vitamin A16 mcg

Vitamin E1.3 mg

Vitamin K7.1 mcg

Vitamin B62.8 mg

Vitamin B127.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)29 mg

Folate61 mcg

Choline347 mg

Caffeine0 mg

Water381 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 83. The excerpt below is the record exactly as published.

CANNIBAL SANDWICHES.— Put a pound raw beef through a meat chopper or mince it very fine in a chopping bowl; add 1 teaspoon of salt, a ^iash of red pepper and 1 tablespoon of onion juice. Spread this over buttered rye or brown bread

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