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Minced Veal and Eggs
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Serve very hot.
Presented as published in 1880. 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
687Calories
92 gProtein
1 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein92 g
Carbohydrates1.2 g
Fiber0 g
Sugars0.1 g
Total Fat43 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol419 mg
Sodium394 mg
Potassium1498 mg
Calcium77 mg
Iron4 mg
Magnesium115 mg
Phosphorus965 mg
Zinc15 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B126.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)36 mg
Folate64 mcg
Choline0.1 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 175. The excerpt below is the record exactly as published.
Minced Veal and Eggs. One quart of cold veal, chopped rather coarse ; one tea- spoonful of lemon juice, one cupful of stock or water, two BREAKFAST AND TEA. 353 table-spoonfuls of butter, one teaspoonful of flour, salt, pep- per. Melt the butter in a frying-pan. Add the flour to it. Stir until smooth, and add the stock and seasoning. When it boils up, add the chopped veal. Heat thoroughly, and dish on slices of toast. Put a dropped egg in the centre of each slice, and serve very hot. Mutton, Rechauffe. Cut cold roasted or boiled mutton in slices about half an inch thick, and cover both sides with sauce made in this way : Put two table-spoonfuls of butter
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