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Cream of Veal
From Cookery and housekeeping, 1882
Serves 1
Should melt in the mouth.
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
274Calories
19 gProtein
32 gCarbs
7 gFat
Full nutrition (25 nutrients)
Calories274 kcal
Protein19 g
Carbohydrates32 g
Fiber1.4 g
Sugars3.2 g
Total Fat7.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Sodium286 mg
Potassium70 mg
Calcium127 mg
Iron2 mg
Magnesium16 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin E1 mg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Water117 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 76. The excerpt below is the record exactly as published.
Cream of Veal. Take the tenderest part of a fillet of veal, un- cooked. Pound in a mortar, add an equal weight of bread steeped in boiling milk. Mix thoroughly ; stir in the yolk of one and the white of two eggs, enough cream to make it the proper thickness ; season with pepper and salt. Put it in a plain mould, or in a number of little moulds which may be decorated with thin slices of truffles, or ham, or tongue
Cook this with the app: pantry check, scaling, and the assistant.