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Beef Salad
From The Toronto Cook Book, 1915
Serves 2
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
759Calories
100 gProtein
16 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories759 kcal
Protein100 g
Carbohydrates16 g
Fiber4.9 g
Sugars3.4 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol289 mg
Sodium5074 mg
Potassium1479 mg
Calcium145 mg
Iron11 mg
Magnesium100 mg
Phosphorus835 mg
Zinc21 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D0.3 mcg
Vitamin C22 mg
Vitamin A70 mcg
Vitamin E0.9 mg
Vitamin K231 mcg
Vitamin B62.1 mg
Vitamin B128.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)20 mg
Folate59 mcg
Choline303 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 95. The excerpt below is the record exactly as published.
Beef Salad When making vegetable soup boil your piece of beef (with- out cutting up), take out and allow to grow cold before too well done. When perfectly cold cut up quantity desired in very small chunks, put in salad bowl and mix well with it a handful fresh parsley and one onion, cut fine (slice onion round ways), if you have it; a little celery, cut fine, but that is not necessary. Season well with salt, pepper, oil and vinegar (mix well) and let stand for twenty minutes before using. Take about one pound and a half of cooked beef
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