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Salad Beef
From Cassell's dictionary of cookery, 1892
Serves 4
Preparation time is about 15 minutes. Serves three to four 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
381Calories
23 gProtein
9 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories381 kcal
Protein23 g
Carbohydrates9.5 g
Fiber4.8 g
Sugars0.3 g
Total Fat28 g
Saturated Fat12 g
Monounsaturated Fat23 g
Polyunsaturated Fat5.5 g
Omega-31.3 g
Cholesterol84 mg
Sodium663 mg
Potassium595 mg
Calcium60 mg
Iron3.3 mg
Magnesium43 mg
Phosphorus232 mg
Zinc4.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A61 mcg
Vitamin E3.2 mg
Vitamin K132 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate128 mcg
Choline22 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1641. The excerpt below is the record exactly as published.
Salad Beef.— Cut a pound of cold beef into thin slices ; put these into a salad-bowl with half a pound of fresh lettuce or endive dried and shred small, and a quai-ter of a pound of cold boiled haricot beans. Add, if liked, a pickled gherkin chopped small, or a spoonful of sliced tarragon-leaves, or chervil, or onion. Season the salad with a tea-spoonful of salt, haK a tea-spoonful of pepper, half a tea-spoon- ful of mixed mustard, two spoonfuls of vinegar, and five spoonfuls of good salad oil
Cook this with the app: pantry check, scaling, and the assistant.