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Bordyke Veal Cake

Name: Bordyke Veal Cake
Yield: 3 servings
Ingredients: a pound and a half of veal; eight ounces of the nicest striped bacon; half a teaspoonful of salt; a fourth as much of cayenne; the third part of a nutmeg; a half-teaspoonful of freshly pounded mace; the grated rind of a small lemon

From Modern cookery, in all its branches, 1884

Serves 3

This cake is excellent cold.

Presented as published in 1884. 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

656Calories

55 gProtein

7 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories656 kcal

Protein55 g

Carbohydrates6.9 g

Fiber4.2 g

Sugars1.8 g

Total Fat45 g

Saturated Fat17 g

Monounsaturated Fat18 g

Polyunsaturated Fat5.5 g

Omega-30.2 g

Cholesterol236 mg

Sodium1145 mg

Potassium935 mg

Calcium90 mg

Iron2.6 mg

Magnesium75 mg

Phosphorus597 mg

Zinc8 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C43 mg

Vitamin A14 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B61.2 mg

Vitamin B123.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)20 mg

Folate36 mcg

Choline39 mg

Caffeine0 mg

Water228 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 213. The excerpt below is the record exactly as published.

BORDYKE VEAL CAKE. {Good.) Take a pound and a half of veal perfectly clear of fat and skin, and eight ounces of the nicest striped bacon; chop them separately, then mix them well together with the grated rind of a small lemon, li alf a teaspoonful of salt, a fourth as much of cayenne, the third part of a nutmeg grated, and a half- teaspoonful of freshly pounded mace

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