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Creme de Veau
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Miss Baxter
Presented as published in 1907. 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
778Calories
55 gProtein
20 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein55 g
Carbohydrates20 g
Fiber0 g
Sugars13 g
Total Fat68 g
Saturated Fat28 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol450 mg
Sodium1335 mg
Potassium1036 mg
Calcium207 mg
Iron2.5 mg
Magnesium71 mg
Phosphorus691 mg
Zinc7.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A347 mcg
Vitamin E1.9 mg
Vitamin K3.1 mcg
Vitamin B61.1 mg
Vitamin B123.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)15 mg
Folate43 mcg
Choline188 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 18. The excerpt below is the record exactly as published.
Creme de Veau. Pass i lb. of minced and pounded veal and Jib. of ham (also minced and pounded) through a wire sieve; add 2ozs. of butter, 2 eggs, well beaten, i a 4i IN AID OF THE FUND FOR THE REMOVAL OF pint of whipped cream, a little cayenne, salt and mace
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