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Chipped Beef Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
547Calories
16 gProtein
3 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein16 g
Carbohydrates2.6 g
Fiber0 g
Sugars0.3 g
Total Fat53 g
Saturated Fat8.7 g
Monounsaturated Fat13 g
Polyunsaturated Fat28 g
Omega-30 g
Cholesterol166 mg
Sodium1088 mg
Potassium356 mg
Calcium44 mg
Iron2.4 mg
Magnesium20 mg
Phosphorus199 mg
Zinc2.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C1.9 mg
Vitamin A60 mcg
Vitamin E7.5 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate23 mcg
Choline111 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 41. The excerpt below is the record exactly as published.
CHIPPED BEEF SALAD. Mrs. H. H. Pattee. Chipped beef, scant half pound ; celery, three bunch- es ; three boiled eggs, one-half large green pepper, all ground together and mixed with mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.