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Fiseatelles of Veal
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Mr. Elin
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
902Calories
52 gProtein
4 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories902 kcal
Protein52 g
Carbohydrates3.6 g
Fiber0.1 g
Sugars0.5 g
Total Fat74 g
Saturated Fat38 g
Monounsaturated Fat26 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol411 mg
Sodium290 mg
Potassium801 mg
Calcium74 mg
Iron3.1 mg
Magnesium63 mg
Phosphorus576 mg
Zinc7.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E2 mg
Vitamin K2.9 mcg
Vitamin B61 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate60 mcg
Choline151 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 19. The excerpt below is the record exactly as published.
Fiseatelles of Veal. 1 lb. of Veal (free from skin and fat). 40ZS. Beef Suet. 2 Eggs (well beaten). The crumb of a id. Roll soaked in Milk. Pepper, Salt, a grate of Nutmeg. Cayenne
Cook this with the app: pantry check, scaling, and the assistant.