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Veal Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 5
Presented as published in 1907. 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
632Calories
83 gProtein
0 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein83 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.1 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol446 mg
Sodium385 mg
Potassium1349 mg
Calcium82 mg
Iron3.9 mg
Magnesium102 mg
Phosphorus890 mg
Zinc13 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E1.4 mg
Vitamin K0.1 mcg
Vitamin B61.7 mg
Vitamin B125.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)31 mg
Folate67 mcg
Choline88 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 47. The excerpt below is the record exactly as published.
VEAL SALAD. Mrs. N. S. Woodward. Four and a half pounds of veal, one bunch of celery, three boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.