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Veal Mayonnaise
From The household cook book, 1902
Serves 1
Lettuce can be substituted for celery.
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
120Calories
11 gProtein
2 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein11 g
Carbohydrates1.9 g
Fiber0 g
Sugars0.6 g
Total Fat7.1 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.8 g
Cholesterol207 mg
Sodium121 mg
Potassium248 mg
Calcium47 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus145 mg
Zinc1.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 103. The excerpt below is the record exactly as published.
VEAL MAYONNAISE.— Cut pieces of cold veal into bits, not as small as dice; put in an equal quantity of celery, cut in small pieces; mix thoroughly, and pour over it a little of the dressing, reserving the rest to put over the top when it is arranged in the dish; garnish with lettuce leaves, and hard-boiled eggs cut in slices
Cook this with the app: pantry check, scaling, and the assistant.