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Boiled Veal Minced, and Poached Eggs
From Practical household cookery, 1891
Serves 4
Can add minced ham, bacon, pickled tongue, or mushrooms.
Presented as published in 1891. 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
527Calories
60 gProtein
8 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories527 kcal
Protein60 g
Carbohydrates7.9 g
Fiber0 g
Sugars2.2 g
Total Fat32 g
Saturated Fat9.8 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.2 g
Cholesterol576 mg
Sodium653 mg
Potassium983 mg
Calcium95 mg
Iron4.1 mg
Magnesium72 mg
Phosphorus695 mg
Zinc8.4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.2 mg
Vitamin A161 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B61.1 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)19 mg
Folate77 mcg
Choline245 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 76. The excerpt below is the record exactly as published.
BOILED VEAL MINCED, AND POACHED EGGS. Pare off the outside part of two pounds of boiled veal, cut it in shreds and chop very fine. Melt in a stewpan an ounce of butter, and brown two tablespoonfuls of flour in it, by stirring on the fire with a wooden spoon for three minutes ; then gradually mix it with a pint of broth, stirring the while, and reduce it on a brisk fire to the consistency of sauce; then add the minced veal, a little grated nutmeg, and salt and pepper to taste ; stir and mix this on the fire for three minutes, and dish it up ; after which, place eight poached eggs
Cook this with the app: pantry check, scaling, and the assistant.