gluten-freenut-freesoy-freefish-freeshellfish-free
YY.PiL. Salad
From Twentieth century home cook book, 1905
Serves 1
Serve chilled.
Presented as published in 1905. 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
304Calories
18 gProtein
6 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein18 g
Carbohydrates6 g
Fiber0 g
Sugars4.6 g
Total Fat22 g
Saturated Fat9.8 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol423 mg
Sodium5019 mg
Potassium247 mg
Calcium83 mg
Iron2 mg
Magnesium20 mg
Phosphorus267 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2 mg
Folate50 mcg
Choline294 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 88. The excerpt below is the record exactly as published.
YY.PiL. SALAD. Boil a veal cutlet with a little salt until tender; pick to pieces. Make a dressing of three tablespoonfuls of vinegar, one teaspoonful sugar, one- SALADS. 163 half saltspoonful salt, a little cayenne and made mustard ; put this on the fire and let come to a boil, then pour gradually over the yolks of two well- beaten eggs ; let this cook until thick, stirring all the time ; when cool, beat in two tablespoonfuls of cream. Mix half of the dressing with the veal and put in a cool place. Have ready some nice lettuce torn in shreds
Cook this with the app: pantry check, scaling, and the assistant.