gluten-freedairy-freenut-freeegg-freesoy-free
Medallions de Veau a la Bar.nne
From Miss Cameron's cookery book, 1898
Serves 3
Serve with chopped lettuce and mayonnaise in the centre.
Presented as published in 1898. 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
538Calories
51 gProtein
23 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein51 g
Carbohydrates23 g
Fiber6.1 g
Sugars5.5 g
Total Fat28 g
Saturated Fat8.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Omega-30 g
Cholesterol146 mg
Sodium1556 mg
Potassium1192 mg
Calcium196 mg
Iron5.1 mg
Magnesium98 mg
Phosphorus602 mg
Zinc6.6 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D1.8 mcg
Vitamin C18 mg
Vitamin A320 mcg
Vitamin E3.6 mg
Vitamin K159 mcg
Vitamin B61 mg
Vitamin B122.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)16 mg
Folate57 mcg
Choline101 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 32. The excerpt below is the record exactly as published.
Medallions de Veau a la Bar.nne. Three-quarters lb. cold veal, passed through, a mincing nachine, J lb. cooked ham minced also, \ pint white sauce, I tablespoonful each of chili vinegar and essence of anchovy, i few chopped mushrooms or two truffles, \ oz. of leaf gela- ine. Heat the white sauce; add vinegar, anchovy, mush- rooms, and gelatine ; flavour well with a little parsley, pepper, Mid cayenne
Cook this with the app: pantry check, scaling, and the assistant.