lunch

Roast Beef Salad

Name: Roast Beef Salad
Ingredients: 2 cups roast beef; Paprika; Salt; I tablespoon tomato catsup; I tablespoon onion juice

From Left-overs made palatable, 1902

Presented as published in 1902. 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

634Calories

101 gProtein

6 gCarbs

20 gFat

Full nutrition (33 nutrients)

Calories634 kcal

Protein101 g

Carbohydrates6.1 g

Fiber0.3 g

Sugars4.3 g

Total Fat20 g

Saturated Fat7.1 g

Monounsaturated Fat10 g

Polyunsaturated Fat1 g

Cholesterol279 mg

Sodium410 mg

Potassium1698 mg

Calcium110 mg

Iron7.4 mg

Magnesium113 mg

Phosphorus974 mg

Zinc18 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C1.8 mg

Vitamin A4.4 mcg

Vitamin E1.6 mg

Vitamin K5.8 mcg

Vitamin B62.9 mg

Vitamin B124.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)30 mg

Folate61 mcg

Choline425 mg

Caffeine0 mg

Water373 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 37. The excerpt below is the record exactly as published.

ROAST BEEF SALAD . 2 cups roast beef - Paprika Salt I tablespoon tomato catsup I tablespoon onion juice

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