Gateau de Veau

Name: Gateau de Veau
Ingredients: i breast of veal; slices of lean ham; 4 hard-boiled eggs; chopped parsley; pepper; salt

From Berridge House recipe book, 1910

Presented as published in 1910. 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

345Calories

29 gProtein

4 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories345 kcal

Protein29 g

Carbohydrates3.5 g

Fiber0 g

Sugars3.5 g

Total Fat23 g

Saturated Fat7 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol759 mg

Sodium641 mg

Potassium332 mg

Calcium102 mg

Iron2.6 mg

Magnesium25 mg

Phosphorus413 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.6 mcg

Vitamin C0 mg

Vitamin A302 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B122.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.3 mg

Folate89 mcg

Choline607 mg

Caffeine0 mg

Water171 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 41. The excerpt below is the record exactly as published.

Gateau de Veau i breast of veal, slices of lean ham, 4 hard-boiled eggs, chopped parsley, pepper and salt

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