Veal Salad
From Carolina cookery from Quaker kitchens, 1924
One-half gallon serves 28 plates.
Presented as published in 1924. 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
646Calories
51 gProtein
11 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories646 kcal
Protein51 g
Carbohydrates11 g
Fiber0 g
Sugars6.9 g
Total Fat40 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.4 g
Omega-30.1 g
Cholesterol686 mg
Sodium451 mg
Potassium849 mg
Calcium165 mg
Iron4.2 mg
Magnesium66 mg
Phosphorus578 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C2.7 mg
Vitamin A310 mcg
Vitamin E2.1 mg
Vitamin K3 mcg
Vitamin B60.9 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate81 mcg
Choline542 mg
Caffeine0 mg
Water454 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 12. The excerpt below is the record exactly as published.
VEAL SALAD Veal, celery and lettuce. Cook veal until thoroughly tender, with salt and pepper in water to taste. Cut in small cubes and add half as much celery cut in cubes, mix with dressing and serve on lettuce. In place of celery one may substitute chopped pickles and celery seed. —Miss Stella Anderson. CHICKEN SALAD 1 large chicken % tbs. ground mustard 3 bunches celery 2 tbsp. chicken oil 3 eggs 2 tbsp. melted butter 3 sour pickles
Cook this with the app: pantry check, scaling, and the assistant.