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St. Charles Veal or Tenderloin Salad
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
97Calories
12 gProtein
9 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein12 g
Carbohydrates8.9 g
Fiber0.6 g
Sugars1.6 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol40 mg
Sodium75 mg
Potassium464 mg
Calcium40 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus152 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K31 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate14 mcg
Choline2.3 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 95. The excerpt below is the record exactly as published.
St. Charles Veal or Tenderloin Salad Shoulder piece of veal or tenderloin ; simmer till tender with onion and cool ; cut up ; add an equal quantity of celery, cut up ; moisten, and serve on lettuce
Cook this with the app: pantry check, scaling, and the assistant.