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Minced Veal and Poached Eggs
From Mrs. Maclurcan's cookery book, 1899
Serves 3
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
48Calories
3 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein2.7 g
Carbohydrates5.8 g
Fiber0.9 g
Sugars2.7 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium97 mg
Potassium139 mg
Calcium29 mg
Iron0.7 mg
Magnesium8.5 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C4.4 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline52 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 3 servings.
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 1 tablespoonful of Worcester- Eggs shire sauce Mode. — Put the veal with the onion through the mincing machine, chop the parsley very fine, put it all, with the pepper, salt and sauce, into a saucepan, and a cupful of water
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