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Ham or Tongue Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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
68Calories
5 gProtein
5 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein5 g
Carbohydrates5.4 g
Fiber0 g
Sugars0.1 g
Total Fat2.8 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Cholesterol55 mg
Sodium139 mg
Potassium267 mg
Calcium28 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus73 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate6.2 mcg
Choline42 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 318. The excerpt below is the record exactly as published.
HAM OR TONGUE SALAD.— Arrange thin slices of ham upon a platter with a bed of lettuce under it. Cover with slices of hard-boiled eggs. Boiled tongue
Cook this with the app: pantry check, scaling, and the assistant.