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Corned Beef Sandwiches
From The Cook County cook book, 1912
Serves 3
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
703Calories
49 gProtein
7 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein49 g
Carbohydrates6.6 g
Fiber0.2 g
Sugars1.3 g
Total Fat52 g
Saturated Fat17 g
Monounsaturated Fat25 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol261 mg
Sodium2698 mg
Potassium397 mg
Calcium41 mg
Iron5.3 mg
Magnesium34 mg
Phosphorus344 mg
Zinc12 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K4 mcg
Vitamin B60.6 mg
Vitamin B124.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.5 mg
Folate16 mcg
Choline185 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 82. The excerpt below is the record exactly as published.
CORNED BEEF SANDWICHES.— Lay very thin slices of corned beef on buttered bread, press oven another slice, thickly spread with salad dressing
Cook this with the app: pantry check, scaling, and the assistant.