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Beef Salad

Name: Beef Salad
Yield: 2 servings
Ingredients: 1 lb. of boiled beef; 1 % tbsps. of oil; 2 yolks of eggs; Vinegar to taste; % tsp. of grated onions; 2 tsps. of capers; Salt % pinch of pepper; % cup of cold bouillon; 3 tbsps. of cream; % tsp. of mustard

From The art of German cooking and baking, 1922

Serves 2

Presented as published in 1922. 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

879Calories

47 gProtein

6 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories879 kcal

Protein47 g

Carbohydrates5.6 g

Fiber1.7 g

Sugars1.5 g

Total Fat73 g

Saturated Fat31 g

Monounsaturated Fat29 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol392 mg

Sodium962 mg

Potassium771 mg

Calcium89 mg

Iron5.7 mg

Magnesium60 mg

Phosphorus486 mg

Zinc9 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C2.1 mg

Vitamin A82 mcg

Vitamin E0.8 mg

Vitamin K7.4 mcg

Vitamin B60.9 mg

Vitamin B126.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.3 mg

Folate50 mcg

Choline150 mg

Caffeine0 mg

Water251 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 16. The excerpt below is the record exactly as published.

BEEF SALAD. Quantity for 6 Persons. 1 lb. of boiled beef 1 % tbsps. of oil 2 yolks of eggs % tsp. of grated onions Vinegar to taste 2 tsps. of capers Salt % cup of cold bouillon 1 pinch, of pepper 3 tbsps. of cream % tsp. of mustard

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