dairy-freenut-freesoy-freefish-freeshellfish-free
Corn-Beef Salad
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
810Calories
106 gProtein
36 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein106 g
Carbohydrates36 g
Fiber1.2 g
Sugars13 g
Total Fat24 g
Saturated Fat8.3 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol307 mg
Sodium456 mg
Potassium1549 mg
Calcium133 mg
Iron9.8 mg
Magnesium111 mg
Phosphorus958 mg
Zinc22 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E1.1 mg
Vitamin K5.9 mcg
Vitamin B62.7 mg
Vitamin B126.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)30 mg
Folate93 mcg
Choline368 mg
Caffeine0 mg
Water498 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 167. The excerpt below is the record exactly as published.
CORN-BEEF SALAD. Chop fine 1 pound corn beef, add 2-3 cup of vinegar, 1 tablespoon sugar, 1 beaten egg, mustard to taste
Cook this with the app: pantry check, scaling, and the assistant.