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Creme de Veau
From The King's College Hospital book of cooking recipes, 1907
Serves 4
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
633Calories
43 gProtein
22 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein43 g
Carbohydrates22 g
Fiber3 g
Sugars10 g
Total Fat54 g
Saturated Fat22 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol338 mg
Sodium3433 mg
Potassium932 mg
Calcium182 mg
Iron3.3 mg
Magnesium73 mg
Phosphorus543 mg
Zinc5.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C6.1 mg
Vitamin A393 mcg
Vitamin E3.3 mg
Vitamin K7.3 mcg
Vitamin B61 mg
Vitamin B122.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate44 mcg
Choline144 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 4 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
Cook this with the app: pantry check, scaling, and the assistant.