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Corned Beef Salad

Name: Corned Beef Salad
Yield: 1 servings
Ingredients: Cut cold corned beef into dice; mix with diced celery; a few diced boiled potatoes; and diced beets; Cover with French dressing

From Mary Jane's cook book, 1916

Serves 1

Presented as published in 1916. 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

631Calories

44 gProtein

9 gCarbs

45 gFat

Full nutrition (33 nutrients)

Calories631 kcal

Protein44 g

Carbohydrates8.6 g

Fiber0 g

Sugars0 g

Total Fat45 g

Saturated Fat15 g

Monounsaturated Fat22 g

Polyunsaturated Fat1.6 g

Cholesterol232 mg

Sodium2520 mg

Potassium939 mg

Calcium123 mg

Iron4.4 mg

Magnesium53 mg

Phosphorus344 mg

Zinc11 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K3.5 mcg

Vitamin B60.7 mg

Vitamin B123.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.2 mg

Folate14 mcg

Choline164 mg

Caffeine0 mg

Water355 g

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 111. The excerpt below is the record exactly as published.

CORNED BEEF SALAD. Cut cold corned beef into dice, mix with diced celery, a few diced boiled potatoes and diced beets. Line a salad bowl with crisp lettuce and fill writh this mixture. Cover with French dressing

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