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Veal Salad
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
671Calories
57 gProtein
19 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories671 kcal
Protein57 g
Carbohydrates19 g
Fiber0.6 g
Sugars14 g
Total Fat39 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.9 g
Cholesterol277 mg
Sodium953 mg
Potassium994 mg
Calcium107 mg
Iron2.6 mg
Magnesium77 mg
Phosphorus634 mg
Zinc9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C3 mg
Vitamin A112 mcg
Vitamin E1.1 mg
Vitamin K2.7 mcg
Vitamin B61.2 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate43 mcg
Choline12 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 337. The excerpt below is the record exactly as published.
VEAL SALAD.— Cube or chop fine 2^ lbs. of cold boiled veal and season to taste; mix with 1 can peas, washed and drained, and just before serving add 1 cup of salad dressing and 1 cup of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.