Veal Salad for Lunch

Name: Veal Salad for Lunch
Ingredients: a pint of minced veal; three heads of celery; the yolks of four hard-boiled eggs; a tablespoonf ul of dry mustard; a large spoonful of olive oil; four tablespoonf uls of good wine vine- gar; a little cayenne; sait

From La cuisine creole, 1885

Presented as published in 1885. 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

759Calories

95 gProtein

7 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories759 kcal

Protein95 g

Carbohydrates6.7 g

Fiber1.1 g

Sugars0.6 g

Total Fat36 g

Saturated Fat15 g

Monounsaturated Fat24 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol388 mg

Sodium511 mg

Potassium1899 mg

Calcium155 mg

Iron5 mg

Magnesium163 mg

Phosphorus1067 mg

Zinc15 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A0.2 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B62 mg

Vitamin B126.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)36 mg

Folate76 mcg

Choline11 mg

Caffeine0 mg

Water516 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 24. The excerpt below is the record exactly as published.

VBAL SALAD FOE LUNCH. To a pint of minced veal add three heads of celery. Pour ovep this a dressing made of the yolks of four hard-boiled eggs, a tablespoonf ul of dry mustard^ and a large spoonful of olive oil. When this dressing is well beaten and perfectly smooth, add to it slowly (to keep from curdling) four tablespoonf uls of good wine vine- gar, a little cayenne and sait

Cook this with the app: pantry check, scaling, and the assistant.