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Spiced Roll

Name: Spiced Roll
Yield: 3 servings
Ingredients: Two pounds raw round steak, chopped fine; four eggs; eight butter crackers, rolled; one teaspoon salt; half teaspoon pepper; quarter of a nutmeg

From The Toronto Cook Book, 1915

Serves 3

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

729Calories

72 gProtein

7 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories729 kcal

Protein72 g

Carbohydrates6.7 g

Fiber0.7 g

Sugars1 g

Total Fat44 g

Saturated Fat17 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol469 mg

Sodium1100 mg

Potassium1103 mg

Calcium113 mg

Iron6.9 mg

Magnesium80 mg

Phosphorus759 mg

Zinc13 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D1.3 mcg

Vitamin C0.1 mg

Vitamin A107 mcg

Vitamin E2 mg

Vitamin K11 mcg

Vitamin B62 mg

Vitamin B125.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)19 mg

Folate74 mcg

Choline458 mg

Caffeine0 mg

Water254 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 144. The excerpt below is the record exactly as published.

Spiced Roll Two pounds raw round steak, chopped fine, four eggs, eight butter crackers, rolled, one teaspoon salt, half teaspoon pepper, quarter of a nutmeg

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