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Baked Veal Ham
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
508Calories
48 gProtein
2 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein48 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol1151 mg
Sodium689 mg
Potassium589 mg
Calcium174 mg
Iron5.8 mg
Magnesium47 mg
Phosphorus711 mg
Zinc5.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.5 mg
Folate145 mcg
Choline904 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 87. The excerpt below is the record exactly as published.
BAKED VEAL HAM. Bone a breast of veal, and chop the meat very fine. Chop an equal quantity of cold boiled ham, and boil 6 eggs and chop real fine. Butter a deep pan, put in a layer ot veal, sprinkle with salt, pep- per, thyme and anchory or Worcestershire sauc
Cook this with the app: pantry check, scaling, and the assistant.