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Beef Salad

Name: Beef Salad
Yield: 6 servings
Ingredients: 1 lb. of boiled beef; 1 % tbsps. of oil; 2 yolks of eggs; % tsp. of grated onions; Vinegar to taste; 2 tsps. of capers; % cup of cold bouillon; 1 pinch, of pepper; 3 tbsps. of cream; % tsp. of mustard

From The art of German cooking and baking, 1922

Serves 6

Quantity for 6 persons.

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

270Calories

15 gProtein

0 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories270 kcal

Protein15 g

Carbohydrates0.5 g

Fiber0.1 g

Sugars0.1 g

Total Fat22 g

Saturated Fat9.4 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol125 mg

Sodium98 mg

Potassium233 mg

Calcium21 mg

Iron1.7 mg

Magnesium16 mg

Phosphorus154 mg

Zinc2.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0.1 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate13 mcg

Choline49 mg

Caffeine0 mg

Water62 g

Estimated from matched ingredients across 6 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.