gluten-freenut-freeegg-freesoy-free
Minced Veal and Oysters
From Modern cookery, in all its branches, 1884
Serves 4
Mushrooms can be used instead of oysters.
Presented as published in 1884. 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
490Calories
53 gProtein
24 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein53 g
Carbohydrates24 g
Fiber0.3 g
Sugars9.7 g
Total Fat19 g
Saturated Fat7.4 g
Monounsaturated Fat5 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol283 mg
Sodium1305 mg
Potassium1288 mg
Calcium455 mg
Iron22 mg
Magnesium125 mg
Phosphorus812 mg
Zinc181 mg
Copper13 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A177 mcg
Vitamin E4.4 mg
Vitamin K5.1 mcg
Vitamin B60.7 mg
Vitamin B1242 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate60 mcg
Choline293 mg
Caffeine0 mg
Water592 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 220. The excerpt below is the record exactly as published.
MINCED VEAL AND OYSTERS. The most elegant mode of preparing this dish is to mince about a pound of the whitest part of the inside of a cold roast fillet or loin of veal, to heat it without allowing it to boil, in a pint of rich white sauce, dr bechamel , and to mix with it at the moment of serving, three dozens of small oysters ready bearded, and plumped in their own strained liquor, which is also to be added to the mince ; the requisite quantity of salt, cayenne, and mace
Cook this with the app: pantry check, scaling, and the assistant.