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Hot Beef Sandwiches
From The national course in home economics, 1917
Serves 2
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
376Calories
20 gProtein
15 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories376 kcal
Protein20 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat25 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol74 mg
Sodium203 mg
Potassium308 mg
Calcium72 mg
Iron2.9 mg
Magnesium25 mg
Phosphorus190 mg
Zinc3.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate8.8 mcg
Choline0.5 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 121. The excerpt below is the record exactly as published.
HOT BEEF SANDWICHES. Bruise and scrape raw beef. Spread it between two slices of bread, with salt and pepper. Place the whole on a griddle; heat thoroughly over live coals, or take slices of hot roast beef and lay between slices of bread and dip over a spoonful of gravy
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