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Hamburg Beef Salad (named Hambro' Salad)
From Cassell's dictionary of cookery, 1892
Serves 3
Time: one hour to prepare. Sufficient for five or six persons.
Presented as published in 1892. 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
608Calories
45 gProtein
52 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories608 kcal
Protein45 g
Carbohydrates52 g
Fiber9.4 g
Sugars24 g
Total Fat25 g
Saturated Fat8.7 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.2 g
Cholesterol144 mg
Sodium484 mg
Potassium1140 mg
Calcium135 mg
Iron4.3 mg
Magnesium92 mg
Phosphorus502 mg
Zinc4.3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C26 mg
Vitamin A412 mcg
Vitamin E0.7 mg
Vitamin K2.4 mcg
Vitamin B60.8 mg
Vitamin B1213 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate57 mcg
Choline102 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 687. The excerpt below is the record exactly as published.
Hamburg Beef Salad (named Hambro' Salad).— Make a salad with a pint of mixed vegetables, which have been washed, thoroughly dried, and finely shred. Mix with them half a dozen filleted anchovies, three or four sharp apples, finely minced, and a quarter of a pound of dried salmon, cut into small pieces. Season with pepper, salt, vinegar, and oil, and just before serving, strew over the top, half a pound of Hamburg beef
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