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Sliced Beef with Mayonnaise Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
This quantity is enough for a very large dish.
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
537Calories
5 gProtein
0 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein4.7 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat58 g
Saturated Fat5.3 g
Monounsaturated Fat42 g
Polyunsaturated Fat7.7 g
Omega-30.1 g
Cholesterol140 mg
Sodium54 mg
Potassium58 mg
Calcium22 mg
Iron0.7 mg
Magnesium5.1 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0.1 mg
Vitamin A60 mcg
Vitamin E19 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate18 mcg
Choline110 mg
Caffeine0 mg
Water43 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 1998. The excerpt below is the record exactly as published.
Sliced Beef with Mayoxxaise Sauce. Lay trimly-cut slices of beef on a meat-dish with a little very finely-scraped horseradish here and there over it. Spread over it thin TIN (977) TIN slices of cold boiled beetroot. Pour over a mayonnaise sauco made thus : — Take a basin, place therein three yolks of eggs, a little pepper and salt, and stir quickly with a wooden spoon. Work into it by slow degrees half a pint of salad oil and half a giU of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.