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Veal Sandwiches
From The Cook County cook book, 1912
Serves 2
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
18Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories18 kcal
Protein2.4 g
Carbohydrates0 g
Fiber0 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium10 mg
Potassium39 mg
Calcium1.9 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus25 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate1.6 mcg
Water9.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 94. The excerpt below is the record exactly as published.
VEAL SANDWICHES.— Chopped veal, apples, celery and nuts mixed with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.