Cold Roast Beef, Broiled
From Home dissertations, 1891
Garnish with lemon, parsley, or watercress.
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
221Calories
7 gProtein
0 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein6.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat2 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol19 mg
Sodium18 mg
Potassium99 mg
Calcium5.5 mg
Iron0.5 mg
Magnesium6.7 mg
Phosphorus60 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E7 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate2.7 mcg
Choline22 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 97. The excerpt below is the record exactly as published.
COLD ROAST BEEF, BROILED. Cut rare roast beef in slices half an inch thick, lay them for half an hour on a plate con- taining enough salad oil and vinegar to moisten the beef, allowing one tablespoon of vine- gar to three of oil
Cook this with the app: pantry check, scaling, and the assistant.