Beef Salad

Name: Beef Salad
Ingredients: One pound of rare roast beef; one-quarter of a boiled beet; one tablespoonful of vinegar; three tablespoonfuls of salad oil; one teaspoonful of salt; one-half teaspoonful of black pepper; one head of lettuce

From My mother's cook book, 1902

A salad may be made of sliced cold tongue by substituting the tongue for the cold roast beef.

Presented as published in 1902. 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

1109Calories

108 gProtein

31 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories1109 kcal

Protein108 g

Carbohydrates31 g

Fiber3.8 g

Sugars5.8 g

Total Fat62 g

Saturated Fat11 g

Monounsaturated Fat39 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol281 mg

Sodium2820 mg

Potassium2726 mg

Calcium185 mg

Iron9 mg

Magnesium164 mg

Phosphorus1054 mg

Zinc23 mg

Copper0.8 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C5.2 mg

Vitamin A4.8 mcg

Vitamin E15 mg

Vitamin K133 mcg

Vitamin B62.9 mg

Vitamin B126.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)29 mg

Folate158 mcg

Choline326 mg

Caffeine0 mg

Water1016 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 55. The excerpt below is the record exactly as published.

Beef Salad. — One pound of rare roast beef, one- quarter of a boiled beet, one tablespoonful of vinegar, three tablespoonfuls of salad oil, one teaspoonful of salt, one-half teaspoonful of black pepper, one head of lettuce

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