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Beef Salad
From The Toronto Cook Book, 1915
Serves 1
Mutton, left-over chicken, or fish may be used similarly.
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
708Calories
41 gProtein
5 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein41 g
Carbohydrates4.7 g
Fiber0.1 g
Sugars3.6 g
Total Fat57 g
Saturated Fat27 g
Monounsaturated Fat44 g
Polyunsaturated Fat4.7 g
Omega-30.2 g
Cholesterol175 mg
Sodium1461 mg
Potassium680 mg
Calcium23 mg
Iron4.4 mg
Magnesium43 mg
Phosphorus369 mg
Zinc8.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A4.4 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B126.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.6 mg
Folate18 mcg
Choline2.1 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 90. The excerpt below is the record exactly as published.
Beef Salad Chop cold cooked beef very fine; to each half pint add a tablespoon of tomato catsup, half a teaspoon of salt and two tablespoons of olive oil; mix thoroughly and then add a little at a time, one tablespoon of vinegar; mix again; peel and scoop out the centres of nice solid tomatoes and fill them with this mixture, covering the top of each one with finely chopped parsley or cress
Cook this with the app: pantry check, scaling, and the assistant.