Veal and Lettuce Salad

Name: Veal and Lettuce Salad
Ingredients: 2 cups cold chopped veal; 1 head lettuce; 2 hard-boiled eggs; Salt; pepper

From Left-overs made palatable, 1902

This salad may be made in the same way by using finely chopped cold potatoes instead of lettuce. Garnish with slices of cold boiled egg.

Presented as published in 1902. 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

847Calories

99 gProtein

36 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories847 kcal

Protein99 g

Carbohydrates36 g

Fiber6.3 g

Sugars0.2 g

Total Fat33 g

Saturated Fat14 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol388 mg

Sodium490 mg

Potassium2657 mg

Calcium267 mg

Iron6.6 mg

Magnesium194 mg

Phosphorus1115 mg

Zinc16 mg

Copper1 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E1.5 mg

Vitamin K164 mcg

Vitamin B62.3 mg

Vitamin B126.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)37 mg

Folate66 mcg

Choline2.8 mg

Caffeine0 mg

Water921 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 39. The excerpt below is the record exactly as published.

VEAL AND LETTUCE SALAD 2 cups cold chopped veal 1 head lettuce 2 hard-boiled eggs Salt and pepper

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