Roast-Beef or Beefsteak Sandwiches
From One hundred picnic suggestions, 1915
The beef may be minced if desired.
Presented as published in 1915. 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
185Calories
6 gProtein
35 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein6.3 g
Carbohydrates35 g
Fiber2.3 g
Sugars6.7 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium578 mg
Potassium170 mg
Calcium138 mg
Iron2.2 mg
Magnesium22 mg
Phosphorus81 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A5.8 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate10 mcg
Choline3.3 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 4. The excerpt below is the record exactly as published.
Roast-Beef or Beefsteak Sandwiches Cover slices of white bread spread with creamed butter, with thin slices of cold roast beef or broiled beefsteak cut across the grain, spread the beef with a layer of horseradish mixed with a little chilli sauce, cover with the but- tered bread, and trim them free from crust. Brown or graham bread may be used
Cook this with the app: pantry check, scaling, and the assistant.