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Cold Beef with Haricot Beans
From Cookery for every household, 1914
Serves 2
Any other kind of meat may be used instead of beef.
Presented as published in 1914. 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
670Calories
78 gProtein
33 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein78 g
Carbohydrates33 g
Fiber8.3 g
Sugars4.2 g
Total Fat36 g
Saturated Fat9.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol229 mg
Sodium1046 mg
Potassium1483 mg
Calcium121 mg
Iron9.4 mg
Magnesium101 mg
Phosphorus712 mg
Zinc16 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C1.1 mg
Vitamin A11 mcg
Vitamin E1.3 mg
Vitamin K6.3 mcg
Vitamin B61.5 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate166 mcg
Choline234 mg
Caffeine0 mg
Water428 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 403. The excerpt below is the record exactly as published.
Cold Beef with Haricot Beans 1 cupful chopped to- mato. 1 cupful stock or gravy. Seasoning. Horse-radish. £ lb. cooked beef. 1 large cupful cooked haricot beans. 3 table - sps. chopped onion. 1 oz. dripping or butter
Cook this with the app: pantry check, scaling, and the assistant.