gluten-freedairy-freenut-freesoy-freeshellfish-free
Hunter's Salad
From The Times cook book, no. 2, 1905
Serves 12
This salad keeps well in a stone jar.
Presented as published in 1905. 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
454Calories
55 gProtein
46 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein55 g
Carbohydrates46 g
Fiber9.2 g
Sugars9.3 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol177 mg
Sodium1230 mg
Potassium2141 mg
Calcium67 mg
Iron4.2 mg
Magnesium140 mg
Phosphorus664 mg
Zinc6.4 mg
Copper0.7 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A0.9 mcg
Vitamin E0.7 mg
Vitamin K7.5 mcg
Vitamin B61.6 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)24 mg
Folate215 mcg
Choline22 mg
Caffeine0 mg
Water452 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 47. The excerpt below is the record exactly as published.
HUNTER'S SALAD. C. W. Siefert, corner Lake and Washington streets, Pasadena, Cal.— Roast six pounds leg of veal, set it away to cool; boil fourteen large potatoes and four- teen red beets, separately, and cool. Then cut all into small squares. Cut four herrings, six hard-boiled eggs into small squares. Mix the whole well and add three tablespoons of capers, three tablespoons French mustard, vinegar, olive oil, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.