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Lamb Salad
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. E. Jefferson, Maywood, 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
602Calories
67 gProtein
32 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein67 g
Carbohydrates32 g
Fiber4.3 g
Sugars5.2 g
Total Fat23 g
Saturated Fat7.9 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol197 mg
Sodium1272 mg
Potassium1627 mg
Calcium82 mg
Iron7.9 mg
Magnesium111 mg
Phosphorus693 mg
Zinc15 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C31 mg
Vitamin A5.4 mcg
Vitamin E0.8 mg
Vitamin K16 mcg
Vitamin B61.7 mg
Vitamin B127.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate64 mcg
Choline143 mg
Caffeine0 mg
Water395 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 319. The excerpt below is the record exactly as published.
LAMB SALAD. — Mix diced or chopped cold lamb, and add to chopped capers, a little mint, potatoes, chopped, boiled beef and capers or pickles, and salad dressing
Cook this with the app: pantry check, scaling, and the assistant.