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Beef Salad
From The table, 1889
Serves 3
Presented as published in 1889. 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
636Calories
33 gProtein
40 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories636 kcal
Protein33 g
Carbohydrates40 g
Fiber11 g
Sugars13 g
Total Fat37 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.4 g
Cholesterol112 mg
Sodium631 mg
Potassium1700 mg
Calcium94 mg
Iron10 mg
Magnesium110 mg
Phosphorus375 mg
Zinc6.6 mg
Copper1.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.6 mg
Folate288 mcg
Choline0 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 253. The excerpt below is the record exactly as published.
Beef Salad.— Take one pound of lean, boiled, cold beef, the rump-part in preference ; suppress all the fat, then cut it into pieces an inch and a half in length, as thinly as possible. Place the pieces in. a bowl, season with a pinch of salt, half a pinch of pepper, and two medium-sized, cooked, and sliced potatoes, also a pinch of parsley, two tablespoonfuls of vinegar, and the same of sweet oil. Mix all well together, then arrange in a serving salad-bowl ; decorate with six medium-sized pickles or beets
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