Parsley and Egg Salad for Boiled Beef
From A lady of good taste, 1954
The hot stock mingles a little with the salad.
Presented as published in 1954. 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
178Calories
13 gProtein
3 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein13 g
Carbohydrates3 g
Fiber0.4 g
Sugars1.2 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Cholesterol373 mg
Sodium1494 mg
Potassium131 mg
Calcium59 mg
Iron1.4 mg
Magnesium14 mg
Phosphorus176 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0.9 mg
Vitamin A150 mcg
Vitamin E1.1 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate46 mcg
Choline295 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 25. The excerpt below is the record exactly as published.
Parsley and Egg Salad for Boiled Beef 2 huge bunches of parsley 1 tablespoon minced capers (chopped fine) lf teaspoon salt 1 bud garlic 5 tablespoons vinegar 2 chopped hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.