Attelets of Veal and Ham
From The "Queen" cookery books: Entrees, 1901
Can be made with various meats.
Presented as published in 1901. 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
144Calories
5 gProtein
24 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein4.8 g
Carbohydrates24 g
Fiber1.2 g
Sugars0.9 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol26 mg
Sodium190 mg
Potassium58 mg
Calcium47 mg
Iron1.5 mg
Magnesium9.5 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate53 mcg
Choline42 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 66. The excerpt below is the record exactly as published.
some nice cooked veal and some ham into neat squares about l|in. square and ^-in. thick, and thread these on tiny wooden, steel, or silver skewers alternated, be- ginning and ending with the veal ; dip these in beaten egg, and then into fine sifted breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.