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Hot Beef Sandwiches
From The Cook County cook book, 1912
Serves 1
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
533Calories
58 gProtein
32 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein58 g
Carbohydrates32 g
Fiber2 g
Sugars3.2 g
Total Fat20 g
Saturated Fat7.2 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol157 mg
Sodium2806 mg
Potassium906 mg
Calcium172 mg
Iron7.5 mg
Magnesium68 mg
Phosphorus563 mg
Zinc13 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K7.1 mcg
Vitamin B61.4 mg
Vitamin B126.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate16 mcg
Choline147 mg
Caffeine0 mg
Water201 g
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.
HOT BEEF SANDWICHES.— Bruise and scrape beef. Spread it between 2 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
Cook this with the app: pantry check, scaling, and the assistant.