Bloater Paste Salad
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This salad is a good way to use leftovers from boiled 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
365Calories
12 gProtein
81 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories365 kcal
Protein12 g
Carbohydrates81 g
Fiber18 g
Sugars18 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium864 mg
Potassium2234 mg
Calcium253 mg
Iron19 mg
Magnesium129 mg
Phosphorus279 mg
Zinc2 mg
Copper2.7 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C87 mg
Vitamin A1002 mcg
Vitamin E0.8 mg
Vitamin K16 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate197 mcg
Choline11 mg
Caffeine0 mg
Water558 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 33. The excerpt below is the record exactly as published.
a piece of boiled beef with carrots and turnips round it, while some potatoes and cauliflower have been handed with it. Now, when the joint goes downstairs what does the cook do with the remains ? She places the beef on a clean dish, and we trust pours off the liquor to help to make soup, unless the beef was too salt ; but the fag ends of the carrots, turnips (boiled whole), and one or two cold potatoes
Cook this with the app: pantry check, scaling, and the assistant.