Corned Beef Salad

Name: Corned Beef Salad
Ingredients: Cut one pound of corned beef in dice; one tablespoonful of freshly grated horseradish; marinate with a French dressing; Serve in a bed of watercress

From Table Talk's illustrated cook book, 1906

Presented as published in 1906. 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

1146Calories

83 gProtein

4 gCarbs

86 gFat

Full nutrition (33 nutrients)

Calories1146 kcal

Protein83 g

Carbohydrates3.8 g

Fiber0.5 g

Sugars1.2 g

Total Fat86 g

Saturated Fat29 g

Monounsaturated Fat42 g

Polyunsaturated Fat3.1 g

Cholesterol445 mg

Sodium4476 mg

Potassium695 mg

Calcium45 mg

Iron8.5 mg

Magnesium58 mg

Phosphorus572 mg

Zinc21 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C3.7 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K7 mcg

Vitamin B61.1 mg

Vitamin B127.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)14 mg

Folate36 mcg

Choline315 mg

Caffeine0 mg

Water284 g

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 21. The excerpt below is the record exactly as published.

CORNED BEEF SALAD. Cut one pound of corned beef in dice. Add one tablespoonful of freshly grated horseradish and marinate with a French dressing. Serve in a bed of watercress

Cook this with the app: pantry check, scaling, and the assistant.