BEEF BODILLI
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
202Calories
12 gProtein
4 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein12 g
Carbohydrates3.5 g
Fiber1.3 g
Sugars1.4 g
Total Fat15 g
Saturated Fat5.9 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol44 mg
Sodium219 mg
Potassium257 mg
Calcium28 mg
Iron1.8 mg
Magnesium23 mg
Phosphorus122 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K73 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline2.2 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 5. The excerpt below is the record exactly as published.
BEEF BODILLI Cut cold beef into slices about half an inch thick and ^ about two inches wide ; make a dressing of finely chopped shallots, parsley, pepper, salt, mustard, egg, oil, and vinegar
Cook this with the app: pantry check, scaling, and the assistant.