Hot Beef Sandwich

Name: Hot Beef Sandwich
Ingredients: two slices of white or whole-wheat bread; butter creamed with a little French mustard; thick slices of rare roast beef; boiling gravy made as for pork sandwich but without the onion; Garnish with watercress

From Carolina cookery from Quaker kitchens, 1924

Presented as published in 1924. 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

162Calories

6 gProtein

30 gCarbs

2 gFat

Full nutrition (24 nutrients)

Calories162 kcal

Protein5.7 g

Carbohydrates30 g

Fiber1.4 g

Sugars3.2 g

Total Fat2.2 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Sodium286 mg

Potassium70 mg

Calcium127 mg

Iron2 mg

Magnesium16 mg

Phosphorus68 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin B60.1 mg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.9 mg

Water21 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 33. The excerpt below is the record exactly as published.

HOT BEEF SANDWICH Spread two slices of white or whole-wheat bread with butter creamed with a little French mustard. Heat thick slices of rare roast beef in boiling gravy made as for pork sandwich but without the onion. Put a slice of meat be- tween slices of bread on a hot plate and pour the hot gravy over the sandwich. Garnish with watercress

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