Scraped Beef Sandwich

Name: Scraped Beef Sandwich
Ingredients: Select lean juicy beef from the top of the round near the rump end.; season it highly with salt and pepper; season it highly with salt and pepper; Put it between thin slices of white bread.; spread with salad dressing; cover half of the slices with the scraped beef and half with lettuce.

From The school kitchen textbook, 1915

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

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 The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 51. The excerpt below is the record exactly as published.

Scraped Beef Sandwich Select lean juicy beef from the top of the round near the rump end. Cut it in thin strips ; scrape the pulp free from the fibre ; season it highly with salt and pepper, or with salad dressing. Put it between thin slices of white bread. Cut the bread thin, spread with salad dressing ; cover half of the slices with the scraped beef and half with lettuce.

Cook this with the app: pantry check, scaling, and the assistant.