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Chipped Beef on Toast
From The Hotel St. Francis cook book, 1919
Serves 4
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
961Calories
29 gProtein
10 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories961 kcal
Protein29 g
Carbohydrates9.6 g
Fiber0 g
Sugars0.1 g
Total Fat90 g
Saturated Fat42 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol334 mg
Sodium1789 mg
Potassium411 mg
Calcium145 mg
Iron4.3 mg
Magnesium32 mg
Phosphorus304 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C7.7 mg
Vitamin A55 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.2 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 126. The excerpt below is the record exactly as published.
Chipped beef on toast Sweetbreads braise, St. George Crescents and rolls Flageolet beans, au cerfeuil Cocoa Puree of potato salad French pastry Coffee DINNER Consomme Colbert Salted almonds Boiled turbot, Jean Bart Potatoes, nature Filet mignon, Rossini Green corn Broiled egg plant Hearts of romaine, Roquefort dress- ing Champagne punch Lady fingers Demi tasse Chipped beef on toast. Cut one pound of smoked beef in very thin chips, put in hot water and bring to a boil. Then drain off the water and add a cup of very thick cream, boil again, and thicken with the yolks of two eggs and half a cup of thick cream. Let it come nearly to a boil, taste to see if sufficiently salt, add a little white pepper, and serve on four pieces of dry toast
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