Beef Trifles

Name: Beef Trifles
Ingredients: a pound of cold roast beef; three ounces of melted butter; two tablespoonfuls of finely grated horseradish; six tablespoonfuls of fine bread-crumbs; a teaspoonful of minced onion; a seasoning of salt and pepper; moisten well with beaten eggs

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

1354Calories

102 gProtein

28 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories1354 kcal

Protein102 g

Carbohydrates28 g

Fiber2.2 g

Sugars3.5 g

Total Fat91 g

Saturated Fat51 g

Monounsaturated Fat31 g

Polyunsaturated Fat4.1 g

Omega-30.3 g

Cholesterol476 mg

Sodium570 mg

Potassium1716 mg

Calcium184 mg

Iron8.7 mg

Magnesium124 mg

Phosphorus1009 mg

Zinc18 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C7.7 mg

Vitamin A613 mcg

Vitamin E3.4 mg

Vitamin K12 mcg

Vitamin B62.8 mg

Vitamin B124.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)31 mg

Folate127 mcg

Choline465 mg

Caffeine0 mg

Water393 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Beef Trifles. Take a pound of cold roast beef, mince it very finely, then put it into a basin and mix with it a seasoning of salt and pepper, three ounces of melted butter, two tablespoonfuls of finely grated horse- radish, six tablespoonfuls of fine bread-crumbs and a teaspoonful of minced onion. Mix these 11 TEMPTING DISHES. ingredients thoroughly, then moisten well with beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.