Devilled Beef

Name: Devilled Beef
Ingredients: Three thick slices of cold cooked roast beef, lean; Butter them as though they were slices of bread; One teaspoon made mustard; half a teaspoon black pepper; same of salt; a teaspoon of Worcester sauce; a tablespoon of vinegar

From The cult of the chafing dish, 1904

This is a straightforward preparation, not a creative dish.

Presented as published in 1904. 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

193Calories

26 gProtein

2 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories193 kcal

Protein26 g

Carbohydrates1.8 g

Fiber0.3 g

Sugars0.6 g

Total Fat8.3 g

Saturated Fat3.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol77 mg

Sodium1297 mg

Potassium361 mg

Calcium26 mg

Iron2.9 mg

Magnesium20 mg

Phosphorus214 mg

Zinc5.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C0.7 mg

Vitamin A4.2 mcg

Vitamin E0.2 mg

Vitamin K3.2 mcg

Vitamin B60.5 mg

Vitamin B122.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.3 mg

Folate7 mcg

Choline78 mg

Caffeine0 mg

Water74 g

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 24. The excerpt below is the record exactly as published.

Devilled Beef. Devilled Beef can be highly recommended in this fashion : Three thick slices of cold FLESH AND FOWL 85 cooked roast beef, lean. Butter them as though they were slices of bread. Then dose them liberally with the following mixture ; One teaspoon made mustard, half a teaspoon black pepper, same of salt, a teaspoon of Worcester sauce, and a tablespoon of vinegar

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