Tomato and Beef Salad

Name: Tomato and Beef Salad
Ingredients: i£ cups cold boiled beef; 1 cup vinegar; Salt and pepper; 2 cups tomatoes; 1 teaspoon chives

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

1130Calories

64 gProtein

12 gCarbs

86 gFat

Full nutrition (33 nutrients)

Calories1130 kcal

Protein64 g

Carbohydrates12 g

Fiber3.6 g

Sugars7.9 g

Total Fat86 g

Saturated Fat35 g

Monounsaturated Fat37 g

Polyunsaturated Fat3.5 g

Cholesterol263 mg

Sodium229 mg

Potassium1660 mg

Calcium73 mg

Iron7.4 mg

Magnesium96 mg

Phosphorus628 mg

Zinc13 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A126 mcg

Vitamin E1.6 mg

Vitamin K25 mcg

Vitamin B61.4 mg

Vitamin B129.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)14 mg

Folate70 mcg

Choline20 mg

Caffeine0 mg

Water712 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 38. The excerpt below is the record exactly as published.

TOMATO AND BEEF SALAD i£ cups cold boiled beef 1 cup vinegar Salt and pepper 2 cups tomatoes 1 teaspoon chives

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