Beet Salad

Name: Beet Salad
Ingredients: cold diced beets; 2 or 3 tablespoons anchovy paste; chopped hard boiled egg; lettuce leaves; chopped chives; French dressing

From A lady of good taste, 1954

Presented as published in 1954. 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

1596Calories

17 gProtein

16 gCarbs

166 gFat

Full nutrition (33 nutrients)

Calories1596 kcal

Protein17 g

Carbohydrates16 g

Fiber0.4 g

Sugars0.8 g

Total Fat166 g

Saturated Fat31 g

Monounsaturated Fat50 g

Polyunsaturated Fat77 g

Cholesterol212 mg

Sodium2658 mg

Potassium632 mg

Calcium152 mg

Iron2.7 mg

Magnesium45 mg

Phosphorus219 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1.6 mcg

Vitamin C9.5 mg

Vitamin A167 mcg

Vitamin E19 mg

Vitamin K80 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.8 mg

Folate41 mcg

Choline173 mg

Caffeine0 mg

Water334 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 25. The excerpt below is the record exactly as published.

Beet Salad cold diced beets chopped hard boiled egg lettuce leaves 2 or 3 tablespoons anchovy chopped chives paste French dressing

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