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Forcemeat of Veal

Name: Forcemeat of Veal
Yield: 1 servings
Ingredients: lean veal; a third of its weight of butter or suet; the same of fine bread; salt; pepper; nutmeg; the yolks of two eggs

From Cassell's dictionary of cookery, 1892

Serves 1

Presented as published in 1892. 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

443Calories

22 gProtein

29 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories443 kcal

Protein22 g

Carbohydrates29 g

Fiber12 g

Sugars1.3 g

Total Fat29 g

Saturated Fat15 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol398 mg

Sodium9872 mg

Potassium640 mg

Calcium223 mg

Iron5.2 mg

Magnesium107 mg

Phosphorus343 mg

Zinc2.9 mg

Copper0.7 mg

Manganese4 mg

Vitamin D2 mcg

Vitamin C0.8 mg

Vitamin A168 mcg

Vitamin E1.5 mg

Vitamin K42 mcg

Vitamin B60.4 mg

Vitamin B121.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.6 mg

Folate74 mcg

Choline299 mg

Caffeine0 mg

Water99 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 533. The excerpt below is the record exactly as published.

Forcemeat of Veal. — Chop lean veal, free from skin or fat, and then pound it in a mortar ; add a third of its weight of butter or suet, and the same of fine bread, which should be first soaked in cold milk and squeezed dry. Pound all in the mortar, with a flavom-ing of salt, pepper, and nutmeg. Bind with the yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.