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Galantine of Breast of Veal
From Cookery and housekeeping, 1882
Serves 10
Glaze before serving.
Presented as published in 1882. 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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories3.6 kcal
Protein0.5 g
Carbohydrates0 g
Fiber0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol2.1 mg
Sodium2.1 mg
Potassium7.9 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus5.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Water1.8 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 78. The excerpt below is the record exactly as published.
Galantine of Breast of Veal. Bone the breast and spread it out as flat as possible on the board, pare off the meat at the ends so that the skin may project beyond ; take all the scraps of meat and chop small, add an equal weight of the fat of bacon — dice of tongue, truffles, pistachio nuts or, if liked, olives, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.