FoodNet

Blanquette of Veal and Ham

From 365 breakfast dishes, 1901

Garnish with toast points, slices of lemon, and parsley.

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

562Calories
45 gProtein
25 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein45 g
Carbohydrates25 g
Fiber0.1 g
Sugars18 g
Total Fat42 g
Saturated Fat13 g
Monounsaturated Fat11 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol511 mg
Sodium1886 mg
Potassium1063 mg
Calcium509 mg
Iron3.1 mg
Magnesium73 mg
Phosphorus827 mg
Zinc5.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A247 mcg
Vitamin E1.4 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B123.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.7 mg
Folate66 mcg
Choline447 mg
Caffeine0 mg
Water420 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 16. The excerpt below is the record exactly as published.

Blanquette of Veal and Ham. Mix together over the fire 1 tablespoonful each of butler and flour. Add ^ of a tea- spoonful of salt, J^ of a teaspoonful of pepper, a dash of celery salt and i^ cupfuls of mill:. Stir until thick, then add J^ of a cupful of finely chopped cooked lean bam, and \^ cupfuls of diced cold veal. Simmer gently until the meat is very hot, then add the yolks of 2 eggs beaten together with 3 tablespoon- fuls of cold mi

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