Creole Veal Patties
From Aunt Caroline's Dixieland recipes, 1922
Pork or lamb may be used instead of veal.
Presented as published in 1922. 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
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 12. The excerpt below is the record exactly as published.
CREOLE VEAL PATTIES \y2 cupsful of boiled rice, 1 cupful of veal, 5^ teaspoonful of salt, y2 teaspoonful of poultry dressing, 1 ^^^^ 1 tablespoonful of milk
Cook this with the app: pantry check, scaling, and the assistant.