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Minced Veal and Poached Eggs

Name: Minced Veal and Poached Eggs
Yield: 1 servings
Ingredients: Remains of cold veal; 1 onion; 1 tablespoonful of Worcestershire sauce; Chopped parsley; Pepper and salt; Eggs

From Mrs. Maclurcan's cookery book, 1899

Serves 1

Presented as published in 1899. 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

180Calories

13 gProtein

17 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories180 kcal

Protein13 g

Carbohydrates17 g

Fiber2.6 g

Sugars8.1 g

Total Fat6.6 g

Saturated Fat2.3 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol207 mg

Sodium303 mg

Potassium493 mg

Calcium83 mg

Iron2.2 mg

Magnesium29 mg

Phosphorus203 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C13 mg

Vitamin A81 mcg

Vitamin E0.6 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.2 mg

Folate57 mcg

Choline157 mg

Caffeine0 mg

Water202 g

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 43. The excerpt below is the record exactly as published.

MINCED VEAL AND POACHED EGGS. Remains of cold veal Chopped parsley 1 onion Pepper and salt

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