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Croustades with Veal and Mushrooms a la Walde
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an appetizer or main dish.
Presented as published in 1918. 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
361Calories
11 gProtein
29 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein11 g
Carbohydrates29 g
Fiber0 g
Sugars3.1 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol405 mg
Sodium48 mg
Potassium200 mg
Calcium144 mg
Iron2.7 mg
Magnesium20 mg
Phosphorus245 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E0.9 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate100 mcg
Choline290 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 212. The excerpt below is the record exactly as published.
Croustades with Veal and Mushrooms a la Walde Croustade s de Veau aux Champignons, a la Walde Croustades are also called Swedish Timbales or fountain cups. Made with two yolks and one white of egg, four tablespoons water, four tablespoons milk, four tablespoons flour, two tablespoons cream, and some salt
Cook this with the app: pantry check, scaling, and the assistant.