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Neapolitan Salad

Name: Neapolitan Salad
Yield: 24 servings
Ingredients: Four pounds of boiled lean pork; two stalks of celery; two apples; two pickles; two tablespoonfuls of mince meat; half pound shelled pecans

From How we cook in Tennessee .., 1906

Serves 24

Will serve twenty-five people.

Presented as published in 1906. 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

82Calories

1 gProtein

4 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories82 kcal

Protein1 g

Carbohydrates3.9 g

Fiber0.8 g

Sugars1.9 g

Total Fat7.1 g

Saturated Fat0.6 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.2 g

Cholesterol0 mg

Sodium23 mg

Potassium61 mg

Calcium8.9 mg

Iron0.3 mg

Magnesium11 mg

Phosphorus27 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A0.4 mcg

Vitamin E0 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.5 mcg

Choline0.6 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 47. The excerpt below is the record exactly as published.

Neapolitan Salad. — Four pounds of boiled lean pork, two stalks of celery, two apples, two pickles, two tablespoonfuls of mince meat, half pound shelled pecans

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