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Chopped Beef on Toast
From The home cook book, 1905
Serves 1
A Southern dish.
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
653Calories
19 gProtein
107 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein19 g
Carbohydrates107 g
Fiber15 g
Sugars17 g
Total Fat18 g
Saturated Fat5.6 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol199 mg
Sodium110 mg
Potassium2417 mg
Calcium151 mg
Iron5.1 mg
Magnesium139 mg
Phosphorus442 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D1.6 mcg
Vitamin C111 mg
Vitamin A80 mcg
Vitamin E1 mg
Vitamin K10 mcg
Vitamin B61.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate148 mcg
Choline235 mg
Caffeine0 mg
Water661 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 51. The excerpt below is the record exactly as published.
CHOPPED BEEF ON TOAST A SOUTHERN DISH Chop fine pieces of roast of beef, or steak, or veal, left over. To one tablespoon of boiling dripping add as much flour. When this is browned put in two minced onions. To this add the minced meat, adding also a good tablespoon of minced boiled ham. Then put in half a pint of cold mashed BEEF AND VEAL 91 potato. Stir constantly. Moisten with canned tomato- juice to keep from burning. Season with salt, pepper, thyme, or summer savory. When it commences to brown on the bot- tom, stir in one egg
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