Veal Salad
From The Raleigh cook book, 1907
A hearty salad option.
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
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 13. The excerpt below is the record exactly as published.
One-half proportion of cold veal and white chopped Veal Salad. cabbage or celery, with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.