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Creamed Beef on Toast
From The national course in home economics, 1917
Serves 3
This is a simple luncheon menu.
Presented as published in 1917. 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
492Calories
15 gProtein
62 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein15 g
Carbohydrates62 g
Fiber1 g
Sugars2.9 g
Total Fat20 g
Saturated Fat7.8 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol58 mg
Sodium135 mg
Potassium256 mg
Calcium46 mg
Iron3 mg
Magnesium20 mg
Phosphorus145 mg
Zinc3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate20 mcg
Choline2 mg
Caffeine16 mg
Water136 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 21. The excerpt below is the record exactly as published.
Creamed Beef on Toast Rye and White Bread Butter Orange Tapioca
Cook this with the app: pantry check, scaling, and the assistant.