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 The art of cooking, 1880

A salad can be made with sliced cold tongue instead of beef.

Presented as published in 1880. 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

1073Calories

107 gProtein

24 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories1073 kcal

Protein107 g

Carbohydrates24 g

Fiber1.3 g

Sugars1.7 g

Total Fat62 g

Saturated Fat11 g

Monounsaturated Fat39 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol281 mg

Sodium2730 mg

Potassium2449 mg

Calcium174 mg

Iron8.7 mg

Magnesium147 mg

Phosphorus1027 mg

Zinc22 mg

Copper0.7 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C1.5 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

Folate74 mcg

Choline326 mg

Caffeine0 mg

Water945 g

As published

This recipe was extracted from The art of cooking (1880) 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.