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Beef Salad With Potatoes
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
554Calories
59 gProtein
39 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein59 g
Carbohydrates39 g
Fiber7.4 g
Sugars0.1 g
Total Fat25 g
Saturated Fat7.1 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol259 mg
Sodium748 mg
Potassium1711 mg
Calcium148 mg
Iron19 mg
Magnesium116 mg
Phosphorus639 mg
Zinc13 mg
Copper2.2 mg
Manganese3 mg
Vitamin D0.7 mcg
Vitamin C12 mg
Vitamin A42 mcg
Vitamin E0.7 mg
Vitamin K3.3 mcg
Vitamin B61.8 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate46 mcg
Choline213 mg
Caffeine0 mg
Water354 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 103. The excerpt below is the record exactly as published.
Beef Salad With Potatoes Prepare one pound of beef, as directed in the pre- ceding recipe. When the beef is chipped, have ready three or four cold boiled Irish potatoes, cut in small blocks, one or two hard boiled eggs cut fine, a little celery salt if convenient, and a teacupful of mustard cabbage chow-chow (sweet) with some of the vinegar. Mix the meat, potatoes and eggs together and season to taste with salt and pepper ; add the celery salt, then mix in the chow-^chow thoroughly and serve. A table- spoonful of salad oil or melted butte
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