Raw Beef Sandwiches
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1482Calories
84 gProtein
30 gCarbs
111 gFat
Full nutrition (29 nutrients)
Calories1482 kcal
Protein84 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat111 g
Saturated Fat45 g
Monounsaturated Fat48 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol336 mg
Sodium554 mg
Potassium1281 mg
Calcium163 mg
Iron10 mg
Magnesium93 mg
Phosphorus766 mg
Zinc17 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B61.6 mg
Vitamin B1212 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)19 mg
Folate32 mcg
Water281 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 48. The excerpt below is the record exactly as published.
RAW BEEF SANDWICHES. Scrape lean, raw beef to remove connective tissue; season with salt and celery salt, if desired; spread very thinly between thin slices of bread
Cook this with the app: pantry check, scaling, and the assistant.