Creme de Veau Porte Vein
From À la mode cookery, 1902
Serve on a border of ham farce colored with cochineal.
Presented as published in 1902. 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
1099Calories
97 gProtein
4 gCarbs
74 gFat
Full nutrition (33 nutrients)
Calories1099 kcal
Protein97 g
Carbohydrates4.5 g
Fiber0 g
Sugars0 g
Total Fat74 g
Saturated Fat37 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.4 g
Cholesterol508 mg
Sodium852 mg
Potassium1654 mg
Calcium142 mg
Iron4 mg
Magnesium121 mg
Phosphorus1057 mg
Zinc15 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K2.8 mcg
Vitamin B62.1 mg
Vitamin B126.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)36 mg
Folate60 mcg
Choline25 mg
Caffeine0 mg
Water419 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 35. The excerpt below is the record exactly as published.
reme de Veau * Porte Vein^' Pound the meat of a pound of veal, pass it through a sieve with a gill of cream, salt, and white pepper to taste ; line the moulds with aspic, decorate the nails with truffle and the knot with tongue, cut very thin, then put on ice. Then fill the moulds with the veal forcemeat and lay on the top a slice of ham
Cook this with the app: pantry check, scaling, and the assistant.