gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pork Salad
From The new Annie Dennis cook book, 1905
Serves 2
Delicious.
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
606Calories
83 gProtein
1 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein83 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.9 g
Total Fat31 g
Saturated Fat6.9 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat8.1 g
Omega-30.7 g
Cholesterol488 mg
Sodium896 mg
Potassium1448 mg
Calcium54 mg
Iron4.1 mg
Magnesium92 mg
Phosphorus870 mg
Zinc6.8 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A114 mcg
Vitamin E1.2 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate34 mcg
Choline225 mg
Caffeine0 mg
Water310 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 102. The excerpt below is the record exactly as published.
Pork Salad Sprinkle a half teaspoonful of salt over one and one-half pounds of pork tenderloin. Place the meat in a vessel and cover with boiling water. Boil steadily until perfectly tender. When cold, shave with a sharp knife and cut into inch squares. Have ready three hard boiled eggs. Place in a salad dish a layer of meat and one of eggs until all is used ; then pour over it one teacupful of mayonnaise
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